Banana Pudding

Banana Pudding

You will need:

3 Tbsp cornstarch
1/3 cup Splenda
2 cups reduced fat milk
2 Tbsp egg substitute
2 tsp vanilla
¼ tsp salt
2 Tbsp light butter
1 tsp banana extract
1 ½ cups bananas, sliced


Directions:
1. Blend Splenda and cornstarch together in a small mixing bowl.
2. Place milk, egg substitute, vanilla, and salt in medium saucepan. Stir well. Add Splenda mixture and stir well.
3. Add butter and cook over medium-low heat for about 4-5 minutes while stirring constantly. Cook until mixture begins to thicken and bubble.
4. Remove from heat and add banana extract; stir well.
5. Pour pudding into a small bowl. Spray surface lightly with cooking spray. Cover with plastic wrap by laying plastic directly on the surface of the pudding. This will prevent any “skin” from forming on the surface of the pudding.
6. Refrigerate 2 hours before serving. To serve: divide equally into 6 individual serving bowls and top with sliced bananas.

Makes 6 servings (1 serving = ½ cup)

Recipe made available by the UT Extension.