Bill Phillips Back To Fit Recipes: Banana Cream Pudding

New Exercise and Fitness Review

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This pudding can stand alone, be accompanied by various toppings, or be used as pie filling. The important thing, of course, is that it is also good for you and your gains. You need to enjoy your journey back to fit, and this treat fits the bill.

Servings: 2
Preparation time: 25 minutes

• 1 cup cold skim milk


• 1 packet vanilla Right Light


• 2 tbsp fat-free, sugar-free banana instant pudding mix


• 1 banana, sliced


• 1/2 cup Cool Whip Free

1. Pour skim milk in blender. Then add Right Light powder and blend on medium speed for 15 seconds.


2. Add pudding mix and blend on high speed until thick and creamy, about 45 more seconds. (Stop blender to stir with spoon and scrape down sides as needed.)


3. Spoon into two dessert glasses and chill in refrigerator for at least 20 minutes.


4. Top each serving with half the banana slices and a dollop of Cool Whip. Serve and enjoy!

Tasteful Tip

This pudding recipe is a great dessert dish for any healthy lifestyle! It’s made with Right Light nutrition shake mix, which is very nutrient-rich and healthy. Remember, if you have a nutrition shake mix or protein powder you prefer other than Right, please use that instead.

Nutrition Facts
Serving Size: recipe makes 2 servings

Amount per serving

Calories 281

Total Fat1g

Total Carbs45g

Protein17g

Back To Fit: Banana Cream Pudding PDF (38.7 KB)

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Bill Phillips Back To Fit Recipes: Banana Cream Pudding

Pumpkin Ice Cream Pie

New Exercise and Fitness Review

Ingredients

1 1/3 cups graham cracker crumbs
1/3 cup I Can’t Believe It’s Not Butter!® All Purpose Sticks, melted
1/4 cup granulated sugar
3 cups Breyers® Natural Vanilla Ice Cream
1 cup canned pumpkin
1/3 cup firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/2 cup of pumpkin spice eggwhites

Directions

Total Time
15 min
1 Preheat oven to 350°. Spray 9-inch pie plate with no-stick cooking spray; set aside.

2 Combine graham cracker crumbs, I Can’t Believe It’s Not Butter!® All Purpose Sticks, and granulated sugar in bowl; press into bottom and up sides of prepared pie plate. Bake 10 minutes. Cool on wire rack, then freeze until ready to use.

3 Beat Breyers® Natural Vanilla Ice Cream in bowl with electric mixer on low speed, just until softened. Beat in remaining ingredients until smooth. Turn into prepared crust and freeze 4 hours or overnight.

4 Let stand 20 minutes before serving. Garnish, if desired, with whipped cream and additional cinnamon.

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Pumpkin Ice Cream Pie

Spinach omelette with low fat cream cheese and roasted peppers

New Exercise and Fitness Review

Spinach Omelette – Low Fat Cream Cheese & Roasted Peppers

Serves 1
Preparation time: 5 minutes
Cooking time: 10 minutes

INGREDIENTS
- 120g bag of watercress, spinach and rocket salad.
- 150ml (1/4 pint) liquid egg white.
- Salt and freshly ground black pepper.
- Low fat cooking spray or ½ tsp vegetable oil.
- 50g (2oz) low fat cream cheese.
- 100g (4oz) roasted red and yellow peppers (in brine), drained and sliced.

INSTRUCTIONS
1 Cook the watercress, spinach and rocket in a small amount of water for 3-4 minutes, until the leaves wilt. Drain thoroughly, squeezing out the excess moisture. Puree with a hand-held stick blender, or chop very finely.
2 Whisk the egg white with a hand whisk for 3-4 minutes until light and frothy. Whisk in the chopped watercress mixture. Season with salt and pepper.
3 Preheat the grill.
4 Heat a non-stick frying pan and spray with low fat cooking spray or brush with vegetable oil. Add the egg white mixture and cook over a medium heat until the base has set, then transfer to the grill to set the surface. The omelette should be done in 2-3 minutes.
5 Transfer the omelette to a warm serving plate and top with the low fat cream cheese and the roasted peppers. Serve at once.

SERVING SUGGESTIONS
Try using baby spinach instead of the bag of salad, cooking it in the same way.
Instead of plain low fat cream cheese try one with garlic and herbs or try low fat ricotta.
Use grilled fresh peppers if you prefer. Halve and deseed them, then cook under a hot grill, skin side up, until the skin blackens. Turn off the grill and let the peppers cool in the grill compartment with the door closed (the skins will loosen in the steamy atmosphere). Peel and slice to use in the omelette.

World Class Bodybuilding Forum

Spinach omelette with low fat cream cheese and roasted peppers

Healthy Desserts: Rachel"s Cream Cheese Fruit Salad

New Exercise and Fitness Review

4.42 / 5 Stars | 58 Reviews
by Rachel Lewis
“This is a wonderful summer salad because it takes advantage of all the fresh fruit at the market, and because it has a glorious dressing made from strawberry flavored cream cheese, brown sugar vanilla and cinnamon.”
View Complete Recipe Details and Reviews

Get the recipe here

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World Class Bodybuilding Forum

Healthy Desserts: Rachel"s Cream Cheese Fruit Salad