Lightened Up Banana Pudding

This is basically the classic with fewer calories and fat. The sour cream stirred into the cooked pudding gives it a rich creaminess.

Total Time:
30 min
Prep:
15 min
Inactive:
10 min
Cook:
5 min

Yield:
4 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon fine salt
  • 1 1/2 cups lowfat (1-percent) milk
  • 1 large egg
  • 4 tablespoons reduced-fat sour cream
  • 2 teaspoons vanilla extract
  • 2 large ripe bananas
  • 8 reduced-fat vanilla wafers, broken
Directions

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 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 and let cool until thick, whisking frequently. Whisk in the sour cream and vanilla.

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 up to 4 hours.


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    This recipe is featured in:

    Healthy Grilling & Summer Recipes