Grilled Banana Pudding
- 1 of 1 Heat grill to medium-high. Melt 1/2 cup sugar and 2 tbsp water in a small pot over medium-high, swirling occasionally until dark amber, about 12 to 15 minutes. Remove from heat and carefully stir in 1/4 cup heavy cream. Add 1 tbsp unsalted butter, 1 tbsp bourbon and a pinch of salt. Set caramel sauce aside to cool. Prepare 1 box (3.4 oz) instant vanilla pudding according to pkg directions using skim milk. Halve 3 bananas lengthwise, leaving peel on; coat cut sides with nonstick cooking spray. Grill, cut side down, 3 minutes, until well marked. Peel bananas and cut into bite-size pieces. Melt 2 tbsp unsalted butter and brush on cut sides of four 1-inch-thick slices pound cake. Grill 1 to 2 minutes per side, until toasted. Cut each slice into 6 cubes. In each of 4 dishes, layer 3 cubes cake and 1/4 cup pudding; evenly distribute half the banana. Repeat layers. Top each with 2 tbsp light whipped topping and drizzle each with 1/2 tbsp caramel sauce.
Servings Per Recipe: 4
Per Serving: 8 g pro., 52 g sugar, 572 mg sodium, 19 g Fat, total, 504 kcal cal., 12 g sat. fat, 3 g fiber, 71 g carb.