This is basically the classic with fewer calories and fat. Stirring the sour cream into the cooked pudding gives it a rich creaminess.
Recipe courtesy of Food Network Kitchen
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Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.

Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously; whisk until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes. Transfer the mixture to a bowl, whisk in the sour cream and vanilla and let cool until thick, whisking frequently. 

Cut the bananas into thin slices. Layer a few banana slices, a few wafer pieces and 2 tablespoons of the prepared pudding in each of 4 glasses; repeat the layering once and then top with a final layer of pudding. Serve immediately or cover and refrigerate for up to 4 hours.

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