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