Every now and then, even FINAP has an attack of guilt about high levels of pudding consumption and wants something super-easy to make. So we thought we’d assemble something that was low in fat and sugar, but with all the usual levels of nom. The result is these little pots that clock in at approximately 200 calories each. Even the Official Husband said “wow, that tastes really bad for you”!
FINAP was also super-excited to read that Angel Delight is ok for Coeliacs in the Coeliac UK food directory. Yeah, it’s probably full of nonsense, but you have to replace the sugar with something! Fat free Greek yoghurt is our other wonder ingredient – it tastes so indulgent. Adding in a handful of toasted pecans or other nuts helps to reduce the sugar spike from the bananas. Not quite a recipe, more of an assembly job, but who cares?!
- 2 small bananas
- 1 packet of No Added Sugar Butterscotch Angel Delight*
- 300ml semi-skimmed milk
- 170g pot of 0% fat Greek yoghurt
- Butterscotch sauce (we used Lyle’s Squeezy which is marked gluten free)*
- Approx 50g of pecan nuts (optional)
- Start by toasting the pecans lightly under a grill or in a dry frying pan. They are ready when they colour slightly and start to smell delicious. Tip onto a plate to cool. (For some reason, toasting nuts and seeds makes them ten times more yummy.)
- Make the Angel Delight to packet instructions and leave to rest for 5 minutes.
- Meanwhile, slice the bananas into coins and roughly chop the toasted pecans.
- Assemble the puddings: create layers of Angel Delight, bananas, spoon or pipe in yoghurt and pecan pieces.
- Top with a pecan nuts and a drizzle of butterscotch sauce.
- For a more indulgent pud, add in more butterscotch sauce to the layers, or use cream instead of yoghurt.