Banana-Apple Puddings with Toasted Almonds


Potassium may prevent high blood pressure; these puddings are packed with bananas, an excellent source, and topped with almonds.


  • ¼ cup plus 1 teaspoon sugar

  • ½ teaspoon lemon zest

  • 1 teaspoon fresh lemon juice

  • 1 ½ pounds Golden Delicious apples (about 3), peeled, cored, and cut into 1-inch cubes

  • 3 tablespoons plus 1 teaspoon quick-cooking tapioca

  • 4 ripe bananas (about 8 ounces)

  • ¼ cup plain low-fat yogurt

  • ¼ cup coarsely chopped almonds, toasted


  1. Bring 3/4 cup water and the sugar to a simmer in a medium saucepan over medium heat. Stir in lemon zest and juice. Add apples; return to a simmer, and cook, uncovered, about 5 minutes. Add tapioca, and cook, stirring, until fully combined and slightly thickened, about 4 minutes. Let cool completely.

  2. Transfer apple mixture to a food processor. Add 3 bananas, and process until smooth. Stir in yogurt. Divide among 6 bowls. Chill, if desired. Cut remaining banana into 1/4-inch pieces, and divide among puddings. Sprinkle each pudding with 2 teaspoons almonds.

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