Banana Pudding

By nlhartman

That innocent-looking pudding you grew up with is, alas, packed with calories and fat. But here's a sweet reprieve: By halving the cream and sugar, replacing four egg yolks with two whole eggs, and swapping in low-fat milk for whole, you save 243 calories, 19 fat grams, and 95 milligrams of cholesterol per serving. Go ahead, have a dollop.

Ingredients

• 1/3 cup(s) sugar
• 1 tablespoon(s) sugar
• 1/4 cup(s) corn starch
• 1 pinch(s) salt
• 3 cup(s) low-fat (1%) milk
• 2 large eggs, lightly beaten
• 1 teaspoon(s) vanilla extract
• 40 reduced-fat vanilla wafers, about half of one 11-ounce box
• 3 medium ripe bananas, thinly sliced
• 1/2 cup(s) heavy or whipping cream
• Chopped walnuts, for garnish
• Banana slices, for garnish

Preparation

Step 1

In 4-quart saucepan, combine 1/3 cup sugar with cornstarch and salt. Whisk in milk; heat to boiling on medium, stirring frequently. Gradually add eggs in thin, steady stream, beating vigorously to prevent curdling. Cook 1 minute, stirring. Remove from heat; stir in vanilla.

In shallow 1 1/2- to 2-quart casserole or serving dish, place 20 vanilla wafers; top with 1 1/4 cups pudding, spreading evenly, and half of banana slices. Repeat layering once. Top with remaining pudding, making sure to coat banana slices. Cover and refrigerate at least 8 hours or overnight.

When ready to serve, in medium bowl, with mixer on medium speed, beat cream and remaining 1 tablespoon sugar until stiff peaks form. Spread whipped cream over pudding. Garnish with walnuts and banana slices if you like.