Description: Banana Pudding

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


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.

Description: Banana PUDDING

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.
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