Banana Pudding

By carvalhohm

Ingredients

• 10 whole almonds
• 2 tablespoons cornstarch
• Dash of Kosher or sea salt
• 3 tablespoons Coconut Palm Sugar, optional mild honey (Wildflower is a good choice), or pure maple syrup
• 1 egg yolk, slightly beaten
• 3/4 cup milk, 2% is recommended, (optional canned lite coconut milk)
• 1/2 teaspoon vanilla
• 2 bananas, thinly sliced
• 6 Mini Dessert Dishes, 3-4 ounces each

Details

Servings 6
Adapted from skinnyms.com

Preparation

Step 1

Preheat oven to 325 degrees. Roast almonds 12 minutes and allow to cool while preparing pudding. After cooled, mince almonds in a food processor or use a knife.

In a saucepan, combine cornstarch and salt. Add egg yolk to dry ingredients. Gradually stir in milk and continue stirring until well combined. Turn to medium heat and cook while stirring constantly. Continue cooking until a pudding like consistency. Remove from heat, stir in vanilla. While still warm, alternate pudding with bananas in dessert dishes. Sprinkle minced almonds on top of pudding. Top with whipped topping if desired.

Yields: 6 | Serving Size: 3.2 ounces | Calories: 102 | Total Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 0 g | Previous Points: 2 | Points Plus: 3 | Cholesterol: 37 | Carbohydrates: 19 g | Sodium: 24 mg | Dietary Fiber: 1 g | Sugars: 14 g | Protein: 2 g |