Banana pudding is a staple for any holiday gathering but it has loads of sugar! Entertainment executive and diabetic EK Ray has come up with a low sugar version and it is delicious!
EK’s Light Banana Pudding
Nutrition
Per Serving Calories | 146 (Compared to 246 with Sugar) |
Total Fat | 5 g |
Saturated Fat | 2.5 g |
Protein | 7 g |
Total Carbohydrate | 44 g |
Sugar | 30 g |
Fiber | 2 g |
Cholesterol | 63 mg |
Sodium | 172 mg |
Ingredients
1/4 cup sugar (use natural sugar replacement)
2 tablespoons cornstarch
1/8 teaspoon fine salt
1 1/2 cups lowfat (1-percent) skim 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.