Banana Kiwi Pudding
Submitted by nissyta
Creamy rice pudding folded with mashed banana and whipped cream, garnished with fresh kiwi slices. Made with sugar substitute, this diabetic-friendly dessert is ready in 30 minutes.
YIELD
1 servingPREP
10 minCOOK
20 minREADY
30 minRice pudding gets a tropical twist with this banana-kiwi version that’s diabetic-friendly to boot.
Cooked rice simmers in milk until thick and creamy, then gets sweetened with sugar substitute and vanilla. Just before serving, mashed ripe banana and a cloud of whipped cream get folded in for a silky, fruity pudding.
Fresh kiwi slices on top add a bright pop of color and a tart contrast to the sweet, mellow banana. It’s comfort food that stays light.
Pro Tips
- Stir the rice frequently while it cooks in the milk. It sticks and scorches easily on the bottom
- Let the pudding cool completely before folding in the banana and whipped cream, or the heat will deflate everything
- Use a ripe banana for sweetness since the sugar substitute keeps things low
- Slice the kiwi right before serving so it stays vibrant and doesn’t release too much juice
Ingredients
Directions
Cook Rice and milk in 2-quart saucepan over medium heat until thick and creamy (about 15 to 20 minutes) stirring frequently. Remove from heat; Cool. Stir in Vanilla and sugar substitute. Just before serving, fold in banana and whipped cream. Garnish with kiwi slices Makes 4 servings
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