Classic Southern Banana Pudding (Low Fat/Cal Version)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 193.2
- Total Fat: 7.5 g
- Cholesterol: 172.8 mg
- Sodium: 96.6 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 1.2 g
- Protein: 8.3 g
View full nutritional breakdown of Classic Southern Banana Pudding (Low Fat/Cal Version) calories by ingredient
Introduction
This is a lower calorie version of a classic southern banana pudding. (The kind grandma makes) I removed vanilla wafers from the recipe and cut way down on the sugar.Tips and options: You could line the bottom of the pan with vanilla wafers (regular or reduced fat) or even graham crackers. You could add spices to the custard. You could top with whipped cream also. For even lower calorie, you could use egg substitute equal to the amount of eggs in the recipe. You could also substitute the Vitamin D milk for low fat or fat free canned evaporated milk. This is a lower calorie version of a classic southern banana pudding. (The kind grandma makes) I removed vanilla wafers from the recipe and cut way down on the sugar.
Tips and options: You could line the bottom of the pan with vanilla wafers (regular or reduced fat) or even graham crackers. You could add spices to the custard. You could top with whipped cream also. For even lower calorie, you could use egg substitute equal to the amount of eggs in the recipe. You could also substitute the Vitamin D milk for low fat or fat free canned evaporated milk.
Number of Servings: 8
Ingredients
-
4 small-medium bananas
1 can evaporated milk
6 eggs
1/3 cup sugar
Directions
Slice bananas into even layers over bottom of loaf pan. Set aside.
Optional: spray loaf pan with nonstick cooking spray first.
Combine milk, eggs, and sugar in medium saucepan on low heat. Blend mixture using egg beater or hand blender/mixer until smooth. Cook uncovered on low heat, mixing frequently or stirring with whisk, until thick, 1 - 1 1/2 hours. If necessary, turn heat up slightly, but keep mixing frequently.
*If custard clots or becomes lumpy, pour into a blender and blend until smooth. If not thick enough yet, pour back into saucepan and continue cooking until thick.
Pour custard mixture over bananas in loaf pan. Cover tightly with a paper towel and then foil. Place in refrigerator or freezer until cool.
Optional: top with whipped cream.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SUPERWOMAN_LISA.
Optional: spray loaf pan with nonstick cooking spray first.
Combine milk, eggs, and sugar in medium saucepan on low heat. Blend mixture using egg beater or hand blender/mixer until smooth. Cook uncovered on low heat, mixing frequently or stirring with whisk, until thick, 1 - 1 1/2 hours. If necessary, turn heat up slightly, but keep mixing frequently.
*If custard clots or becomes lumpy, pour into a blender and blend until smooth. If not thick enough yet, pour back into saucepan and continue cooking until thick.
Pour custard mixture over bananas in loaf pan. Cover tightly with a paper towel and then foil. Place in refrigerator or freezer until cool.
Optional: top with whipped cream.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SUPERWOMAN_LISA.