High Protein Banana Pudding

By Joan_Z

Ingredients

• 3 Tbsp Cornstarch
• 1/3 cup Splenda - granular
• 2 cups Reduced fat milk
• 2 Tbsp Egg substitute
• 2 tsp vanilla
• 1/4 tsp salt
• 1 Tbsp Light butter
• 1 tsp Banana Extract
• 1 1/2 cups Sliced bananas

Details

Servings 6

Preparation

Step 1

Blend Splenda granular and cornstarch together in a small mixing bowl. Set aside.

Place milk, egg substitute, vanilla and salt in a medium saucepan. Stir well. Add Splenda mixture and stir well. Add butter. Cook over medium-low heat 4-5 minutes while stirring constantly. Cook until mixture begins to thicken and bubble. Remove from heat. Add banana extract and stir well.

Pour pudding into a small bowl. Spray surface lightly with cooking spray. Cover with plastic wrap by laying plastic wrap directly on top of the pudding surface. This will prevent any "skin" from forming on the surface. Refrigerate 2 hours before serving.

Divide pudding equally into 6 individual serving bowls, top with sliced bananas and serve. (You can splurge a little and springly lightly with toasted coconut and a dollop of whipped cream swettened with Splenda)