Homemade Banana Pudding
- Number of Servings: 8
Ingredients
PUDDING:1/2 c. sugar3 tbsp. corn starch3 c. milk (nonfat)1/4 tsp. salt2 large eggs, WELL beaten2 tsp. vanilla extractBANANA PUDDING:1, 8 oz. fat free cream cheese1 tub fat free whipped topping (frozen)3 servings vanilla wafers3 small bananas
To make pudding:
1. Stir together sugar, salt, and corn starch in sauce pan. Add milk. Heat until thickened and bubbly while stirring. Continue stirring for 2 minutes. Remove from heat.
2. THOROUGHLY beat your eggs. Temper eggs by adding AT LEAST 1 c. of hot milk mixture slowly. (Start with a couple of tablespoons and gradually increase until eggs are almost hot but NOT scrambled). Add eggs to milk mixture. Return to heat. Cook and stir for two more minutes.
3. Remove from heat. Stir in vanilla extract. Cover with plastic wrap with wrap touching surface of custard. Chill until nearly set.
For banana pudding:
1. Slice bananas. Soften the cream cheese. Thaw the whipped topping. Set out vanilla wafers.
2. In a large bowl, whip the cream cheese until smooth. Add in whipped topping and whip till smooth. Fold vanilla pudding into mixture. (Or stir, you won't really lose air).
3. To assemble: break apart one serving of wafers and add wafers along with one chopped up banana to pudding mixture. Let chill until ready to serve.
4. When ready to serve, line bottom of bowls with crushed, reserved wafers. Then add layer of banana. Add pudding mix. Repeat if desired. Finish with crumbs of wafers and a couple of banana slices.
*You'll have to ration the wafers and banana how YOU prefer. Feel free to add more, just make sure to take into account the extra calories and such. Oh, and this is INSANE with peanut butter on top.
Number of Servings: 8
Recipe submitted by SparkPeople user JACLIGHT.
1. Stir together sugar, salt, and corn starch in sauce pan. Add milk. Heat until thickened and bubbly while stirring. Continue stirring for 2 minutes. Remove from heat.
2. THOROUGHLY beat your eggs. Temper eggs by adding AT LEAST 1 c. of hot milk mixture slowly. (Start with a couple of tablespoons and gradually increase until eggs are almost hot but NOT scrambled). Add eggs to milk mixture. Return to heat. Cook and stir for two more minutes.
3. Remove from heat. Stir in vanilla extract. Cover with plastic wrap with wrap touching surface of custard. Chill until nearly set.
For banana pudding:
1. Slice bananas. Soften the cream cheese. Thaw the whipped topping. Set out vanilla wafers.
2. In a large bowl, whip the cream cheese until smooth. Add in whipped topping and whip till smooth. Fold vanilla pudding into mixture. (Or stir, you won't really lose air).
3. To assemble: break apart one serving of wafers and add wafers along with one chopped up banana to pudding mixture. Let chill until ready to serve.
4. When ready to serve, line bottom of bowls with crushed, reserved wafers. Then add layer of banana. Add pudding mix. Repeat if desired. Finish with crumbs of wafers and a couple of banana slices.
*You'll have to ration the wafers and banana how YOU prefer. Feel free to add more, just make sure to take into account the extra calories and such. Oh, and this is INSANE with peanut butter on top.
Number of Servings: 8
Recipe submitted by SparkPeople user JACLIGHT.
Nutritional Info Amount Per Serving
- Calories: 290.4
- Total Fat: 3.9 g
- Cholesterol: 61.8 mg
- Sodium: 312.9 mg
- Total Carbs: 48.0 g
- Dietary Fiber: 0.9 g
- Protein: 9.5 g
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