This sweet banana pudding won’t break the calorie bank when you’re craving dessert.
I’ll bet your mouth just waters at the mere thought of those overripe, soft, brown bananas.
There are always bananas sitting in the fruit bowl that have turned an amazing color of mottled yellows and browns. They aren’t so bad off that they belong in the garbage, but they aren’t prime time either. They’re the perfect ripeness and sweetness for bread or muffins.
The problem is that I’m sick banana bread, and a pie won’t fit into my calorie budget. My solution is to turn them into banana pudding.
(Please forgive the fuzzy picture. The fancy camera battery died, so my iPhone came to the rescue.)
In my attempt to skinify this banana pudding recipe, it didn’t turn out as low in calories as I would have liked. Still, the bowl of pudding was gone the next day, along with a few graham crackers and some whipped cream leftover from a recent camping trip.
You can’t win them all, but I’ll keep on trying. Happy cooking!
- 3 cups Vanilla Almond Milk, or low fat milk
- ¾ cup sugar
- 3 tablespoons cornstarch
- 4 large egg yolks, beaten
- 2 small bananas, very ripe
- 1/2 teaspoon cinnamon
- 1/4 cup raisins
- 1. Combine milk, sugar and cornstarch in a large pan. Bring to a boil over medium high heat, then reduce to medium and cook. Stir constantly until mixture boils for two minutes and starts to thicken. Remove from heat.
- 2. Add one cup of milk into the egg yolks stirring constantly, then add back egg mixture to remaining milk and bring back to a boil. Cook stirring constantly until thickened. Add bananas and mix thoroughly. Remove from heat, cover and chill for one hour to cool.
Calories: 245, Weight Watchers PointsPlus 7
Total Fat: 5.19g
Total Carbs: 44.87g
Dietary Fiber: 1.70g