Peppercorn Press

As part of the Foodbuzz Tastemaker Program, I received Kellogg’s Special K Low Fat Granola.  I have to say that I love granola, but because it is so high in calories, sugar, and fat, I don’t usually eat it.  So, naturally I was excited to receive the box of granola in the mail.

I will say first the this box of granola tasted great, better than many others that I have tried, however I was still disappointed to see that while it was advertised as low fat (3g per ¾ cup) it still had 9g of sugar.  9g of sugar is better than most granolas out there, but in my opinion, it is still too high to be advertised as a “diet food”.

Since I wasn’t going to be eating all of this pox for breakfast, I decided to save it for an occasion where I would not be watching calories or sugar.  I added it to a banana pudding recipe that I have had for years and it made a great lightly sweet topping for it.

I hope you enjoy it!

INGREDIENTS

1 tablespoon tapioca pearls (non quick-cook)

1 14 ounce can light unsweetened coconut milk

1 tablespoons finely chopped crystallized ginger

1/3 cup sugar

3 ripe bananas

¼ cup sliced almonds

1 cup Kellogg’s Special K Low Fat Granola

Whipped Cream (optional)

PREPARATION

Place Tapioca pearls in a small bowl and cover with warm water.  Soak the pearls one hour to soften. Set aside.

In a small saucepan heat coconut milk, ginger, and sugar over medium heat, stirring constantly, until sugar is dissolved. Remove from heat and set aside for 10 minutes.

Drain tapioca. Peel bananas and chop into ½ inch chunks.  Stir tapioca and bananas into coconut milk mixture.  Cook pudding over low heat stirring gently for about 5 minutes.

Divide into 6 parfait cups, cover with plastic wrap and refrigerate until very cold.

Before serving, combine the granola and the sliced almonds.  Top each pudding with a generous spoonful of the granola mixture, and a dollop of whipped cream if desired.