Banana Cream Pudding

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Banana Cream Pudding
in a New LightServes: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy

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Ingredients

  • 1/4 cup sugar
  • 3 tablespoons all-purpose
  • flour
  • A pinch of salt
  • 1 1/2 cups fat-free or
  • low-fat (1%) milk
  • 1/4 cup fat-free egg
  • substitute
  • 1/4 teaspoon vanilla extract
  • A pinch of freshly ground
  • nutmeg
  • 1/4 cup white baking chips
  • 1 medium banana, chopped
  • 1/2 cup thawed frozen
  • fat-free whipped topping

Preparation

Step 1

Whisk together sugar, flour, and salt in a medium
saucepan. Whisk in milk and egg substitute and set
over medium-high heat. Cook, stirring constantly, until
tiny bubbles begin to form around the edges of the pan.
Reduce heat to medium and cook, stirring constantly,
until the mixture thickens and coats the back of a spoon
(about 3 to 4 minutes). Remove the saucepan from heat.
Stir in vanilla and nutmeg, and then stir in white baking
chips until chips are melted and smooth.
Transfer the pudding to a medium bowl and gently stir
in banana. Place a piece of plastic wrap over the pudding
to prevent a skin from forming. Refrigerate until chilled,
about 2 hours. Fold in the whipped topping until blended.
Divide the pudding among 4 parfait glasses or dessert
bowls. Serve at once or cover and refrigerate up to 2 days.
Nutritional Information: Per serving (1/2 cup): 210 calories,
3.5 g fat (2 g saturated, 0 g trans), 5 mg cholesterol, 85 mg sodium,
38 g carbohydrate, 1 g fiber, 6 g protein.

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