Creme Brulee Frozen Bananas

Why this recipe?  My family and I just went to a restaurant that had an incredible Creme Brulee on their dessert menu, but I didn't dare order it because of how many calories it had!   However, as always, it is possible to "flip" a recipe like this—with my Creme Brulee Bananas you will have easy access to a healthy treat in your freezer.  They're simple to make and they satisfy the Creme Brulee lover!

The Flip:  I used sliced bananas as a base to build my bite-sized Creme Brulee.

I replaced the typical egg custard with a thick, vanilla, sugar-free, fat-free pudding.  To give the pudding a richer flavor, I added a few drops of butternut vanilla extract.

Before cutting my thick pudding mixture into quarter-sized coins, I placed it in the freezer for a few minutes—that made it easy to lift out of the pan, peel the wax paper off, and cut!

Once I topped each banana with the partially frozen pudding, I gave them a dusting of white sugar to prepare them to "brulee".  Brulee is a French word that means "to burn", or in this case to caramelize the sugar!

My thoughts:  Again, this is simple to make, super healthy and zero points per serving!  Be sure to use bananas that have just started to ripen (they should still be firm and have green tops).  I really enjoyed bruleeing for my first time!  It was surprisingly easy. However, when bruleeing the sugar be careful to not over do it!  I purchased the food torch I used to caramelize my sugar at the Kitchen store.

My Creme Brulee Frozen Bananas are best when you set them out at room temperature for a couple of minutes before eating.  Enjoy!

Servings: 20  Serving size: 1  Calories: 25  Fat: 0g  Carbs: 6g  Fiber: 0g  Protein: 0g  Sugar: 3g
Sodium: 63mg    Old Points: 0    WW Point +: 0


  • 2 large Bananas, slightly ripened  
  • 1 (1oz) pkg instant Vanilla Pudding, sugar-free, fat-free
  • 2/3 cup reduced fat milk, (I used 2%)
  • 1/3 cup water
  • 1/8 tsp Vanilla-Butternut flavoring
  • 1 1/2 tbsp White Granulated Sugar  
  1. In small mixing bowl, combine pudding mix, milk, water and vanilla-butternut flavoring.  With a fork, stir until mixture is smooth.  
  2. Pour pudding mixture into 8 X 8 pan lined with wax paper. Spread pudding evenly in pan.  Place pan in freezer for 10-15 minutes to slightly freeze the pudding mixture.
  3. Slice each banana into approximately 12 equal slices.  Remove ends.  Place bananas on baking sheet.
  4. Remove pudding mixture from freezer.  Lift out of pan onto cutting board.  Cut into circle or square and place on top of the banana slice.  Repeat until all bananas are topped with pudding.  Place in freezer  for 10-15 minutes.
  5. Remove from freezer and evenly top each banana with approximately 1/8 tsp of sugar.
To Brulee:  Using a small food torch, hold flame about one inch above the sugar.  Move flame in circles until the sugar starts to melt and then bubble.  Continue until sugar turns caramel brown.  A few dark areas are normal.  



What do you think?