290
calories per serving
From Good Housekeeping
Total
time 25 minutes
plus chilling
Makes 8 Servings
1/3 cup plus 1 Tbsp. sugar
¼ cup
cornstarch
Salt
3 cups
low-fat (1%) milk
2 large
eggs, lightly beaten
1 tsp.
vanilla extract
40
reduced-fat vanilla wafers (from 11-oz. box)
3 ripe
medium bananas, thinly sliced
½ cup heavy
cream
Chopped
walnuts and banana slices, for garnish (optional)
1.
In
4-quart saucepan, combine 1/3 cup sugar with cornstarch
and pinch of salt. Whisk in milk; heat to boiling on medium, stirring
frequently. Gradually add beaten eggs in thin, steady stream, beating vigorously
to prevent curdling. Cook 1 minute, stirring. Remove from heat; stir in vanilla
extract.
2.
In
shallow2-quart glass trifle dish, place 20vanillawafers; top with 1¼ cups
pudding, spreading evenly, and half of the banana slices. Repeat layering once.
Top with remaining pudding, making sure to coat banana slices. Cover and
refrigerate at least 8 hours or overnight.
3.
When
ready to serve, in medium bowl with mixer on medium speed, beat cream and
remaining 1 tablespoon sugar until stiff peaks form. Spread over pudding.
Garnish with walnuts and banana slices, if desired.
Each
serving without garnishes about 7 g protein, 45 g carbohydrate, 10 g total fat (5 g saturated), 1
g fiber, 77 mg cholesterol, 180 mg sodium.
