Strawberry-banana pudding cup

Strawberries, if eaten at least 3 days a week, may help prevent chronic (long-lasting) inflammation and disease.

Ingredients

16 medium strawberries, washed, stems removed and sliced
1 3.4-ounce package instant banana pudding mix
2 cups 2% milk
*Optional toppings: crushed vanilla wafers, whipped cream, maraschino cherries

Directions

In each of two serving dishes, place half of the strawberry slices. Set aside.
Pour pudding mix into a medium mixing bowl. Add milk and whisk for 2 minutes. (Pudding should not be thick.) Pour 1/2 cup pudding over each bowl of strawberries. (You will have leftovers.)
Cover each bowl with plastic wrap and place in the refrigerator until it thickens. Add optional toppings just before serving, if desired*.

Makes 2 servings

Recipe contains: milk

Carb choices per serving: 2

Print recipe card

*Option not included in nutrition facts.

Source: Allina Health's Patient Education Department

Reviewed By: Allina Health's Patient Education Department

First Published: 06/15/2015

Last Reviewed: 04/23/2021

Don’t toss the leftover pudding ― make pudding pops instead! Add enough milk to thin out the pudding, stir and pour into frozen treat molds (or small paper cups). Then insert a wooden stick into each mold and place in the freezer.