Prep Time 7 minutes
Makes 4 servings
|1||container (6 ounces) fat-free vanilla yogurt|
|2||ounces reduced-fat cream cheese, softened|
|1-1/4||cups fat-free (skim) milk|
|1/4||teaspoon vanilla or vanilla, butter and nut flavoring|
|1||package (4-serving size) sugar-free instant vanilla pudding and pie filling mix|
|1/8||teaspoon ground nutmeg|
|1/2||cup (about 12) low-fat vanilla wafers, crushed|
|1||ripe medium banana, very thinly sliced|
|1/4||to 1/2 cup fat-free whipped topping|
- Blend yogurt and cream cheese in medium bowl with electric mixer at medium speed until smooth. Gradually add milk and flavoring; beat until smooth. Add pudding mix and nutmeg; beat until well blended.
- Spoon 1/4 cup pudding mixture into each of four wine goblets or parfait glasses. Top with 1/2 of banana slices. Sprinkle with all but 2 tablespoons cookie crumbs. Repeat with pudding and bananas. Top with remaining 2 tablespoons cookie crumbs. (Cover bananas evenly with cookie crumbs to prevent discoloration.). Top each parfait with 2 tablespoons whipped topping.
- Cover parfaits with plastic wrap. Refrigerate at least 1 hour, but no longer than 4 hours, for best presentation.
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