Directions:
- In a bowl, combine milk, sour cream and Splenda.
- Whisk in pudding mix then fold in whipped topping.
- Place lemon juice in a small bowl.
- Slice bananas into juice and stir gently to coat.
- Set aside 1/3 cup, spoon remaining banana slices into the crust.
- Top with pudding mixture, blueberries and reserved banana slices.
- Cover and refrigerate for 30 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 423.46 Kcal (1773 kJ) | ||
| Calories from fat | 74.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.32g | 13% | |
|---|---|---|---|
| Cholesterol | 5.8mg | 2% | |
| Sodium | 454.01mg | 19% | |
| Potassium | 293.52mg | 6% | |
| Total Carbs | 82.01g | 27% | |
| Sugars | 48.72g | 195% | |
| Dietary Fiber | 3.25g | 13% | |
| Protein | 4.85g | 10% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 1.3mg | 7% | |
| Calcium | 163.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 239.98 Kcal (1005 kJ) | ||
| Calories from fat | 42.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 13% | |
|---|---|---|---|
| Cholesterol | 3.29mg | 2% | |
| Sodium | 257.3mg | 19% | |
| Potassium | 166.34mg | 6% | |
| Total Carbs | 46.48g | 27% | |
| Sugars | 27.61g | 195% | |
| Dietary Fiber | 1.84g | 13% | |
| Protein | 2.75g | 10% | |
| Vitamin C | 2.4mg | 7% | |
| Iron | 0.7mg | 7% | |
| Calcium | 92.6mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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