Banana Cream Pie

Jan 1

Written By Judy Doherty, MPS, PCII

Banana Yogurt Cream Pie

Yield 1

Author Judy Doherty

Prep time

5 Min

Total time

5 Min

This cream pie is served in a footed dessert glass. Make it for a snack or dessert. It is healthy since it uses yogurt as the base along with a vanilla wafer.

Ingredients

2/3 cup greek yogurt vanilla flavored
1/2 each banana cut in thin slices
1 tablespoon whipped cream
1 each vanilla wafer break in pieces
1 pinch ground cinnamon

Instructions

Break the vanilla wafer into pieces. Place in the bottom of a clear footed bowl.
Top with 1/2 of the yogurt. Next add 1/2 of the banana slices followed by more yogurt.
Top with the whipped cream and a pinch of cinnamon. Serve immediately.

Nutrition Facts

Calories

173.61

Fat

2.72 g

Sat. Fat

1.17 g

Carbs

23.41 g

Fiber

1.72 g

Net carbs

21.68 g

Sugar

13.82 g

Protein

14.76 g

Sodium

73.09 mg

Cholesterol

10.15 mg

banana, dessert, yogurt, healthy

Dessert, Snack

American

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.