Bananas Foster Parfaits

15
Total Time
15 min
Prep
9 min
Cook
6 min
Serves
2
Difficulty
Easy
Here, all of the delicious elements of this popular dessert have been turned into a mouth-watering parfait that will carry you to New Orleans with every mouthful.

Ingredients

instant vanilla pudding dry mix

½ oz, sugar-free, (about 2 tablespoons)

fat free skim milk

1 cup(s)

reduced-calorie margarine

1 Tbsp

packed brown sugar

1 Tbsp

water

1 Tbsp

rum

½ fl oz, dark, or 1 teaspoon rum extract

banana(s)

1 medium, cut on diagonal into 1/4-inch-thick slices

ground cinnamon

¼ tsp

amaretti cookie(s)

4 item(s), made into fine crumbs

Instructions

  1. Whisk together the pudding and milk in a medium bowl until the mixture begins to thicken slightly, about 2 minutes. Let stand 5 minutes to thicken.
  2. Alternately layer the pudding, banana mixture, and cookie crumbs in 2 (6-ounce) parfait glasses. Serve at once or cover and refrigerate for up to several hours.
  3. Alternately layer the pudding, banana mixture, and cookie crumbs in 2 (6-ounce) parfait glasses. Serve at once or cover and refrigerate for up to several hours. Yields 1 parfait per serving.

Notes

According to John Mariani in The Dictionary of American Food and Drink, Bananas Foster was created at Brennan’s restaurant in New Orleans in the 1950s as part of a Breakfast at Brennan’s promotion. It was named after Mr. Foster, who happened to be one of their regular customers.

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