Banana Cream Tiramisu
All credit goes to Diabetes Canada for posting this recipe!
This dessert is easy to make, and the look and taste are elegant!
- One variation is the Maple Walnut and Pear Tiramisu: Substitute vanilla pudding for the chocolate pudding and a 14-oz (398 mL) can of pear halves (packed in pear juice) for the bananas. Add ¼ cup (50 mL) chopped walnuts to the middle layer. Do not put pears in the middle layer, but add ¼ cup (50 mL) pear juice to the pudding mixture. Garnish the top of the tiramisu with the pear halves down the middle.
Makes 8 servings
- 9- by 5-inch (2 L) loaf pan, lined with waxed paper
- 12 giant ladyfinger biscuits (about 5 oz/ 150 g) 12
- 3 tbsp pure maple syrup, divided 45 mL
- 1 cup lower-fat non-dairy whipped topping 250 mL
- 1 cup prepared fat-free chocolate pudding, made with 1% milk 250 mL
- 1 large banana 1
- ¼ cup chopped walnuts 50 mL
- Arrange 6 ladyfingers in a single layer across the bottom of prepared loaf pan. Drizzle evenly with 2 tbsp (25 mL) of the maple syrup.
- In a medium bowl, fold whipped topping into chocolate pudding.
- Slice 2/3 banana and arrange in single layer over the ladyfingers. Spoon ½ of the pudding mixture over the banana and spread evenly. Wrap the remaining banana and set aside.
- Arrange the remaining 6 ladyfingers in single layer over the pudding and drizzle the remaining 1 tbsp (15 mL) maple syrup over the ladyfingers. Dollop (or pipe) the rest of the pudding mixture onto the ladyfingers. Cover and refrigerate for at least 1 hour or for up to 1 day.
- Just before serving, slice the remaining banana and arrange decoratively down the center of tiramisu. Sprinkle with chopped walnuts.
|Total fat||5 g|
|Saturated fat||1 g|