Lightened Up Banana Pudding
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 246 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 63 milligrams
- Sodium
- 172 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 2 grams
- Protein
- 7 grams
- Sugar
- 30 grams
- Total: 30 min
- Active: 20 min
Ingredients
1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon fine salt
1 1/2 cups lowfat (1 percent) milk
1 large egg
1/4 cup reduced-fat sour cream
2 teaspoons pure vanilla extract
2 ripe large 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; 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.