Monday, April 21, 2014

Banana Pudding the "Cooking Light" way.

Banana Pudding

Back in 1991 I moved to Tennessee from Texas and met a really good friend by the name of Karen who introduced me to this recipe:  Who knows, maybe she was trying to tell be I need to lighten up my cooking.  I've have never used any other recipe.  It's that good.

1/3 cup all-purpose flour
dash of salt 
2 1/2 cup low-fat milk
1 (14-ounce) can fat-free sweetened condensed milk
2 large egg yolks
2 teaspoons vanilla extract
2 Tablespoon butter
3 cups sliced ripe bananas, divided
45 reduced-fat vanilla wafers, divided
Top with whip cream, if desired
1.Combine flour and salt in a microwave safe bowl.
2.  Gradually add milks and yolks to the above; stir well.
3. Cook in microwave until slightly thicken.  Cook 2 minutes, stir. Cook 2 more minutes, stir again.  Cook 2 more minutes, stir.  Cook 2 more minutes and stir. Lastly cook 30 sec.
4. Remove from microwave; stir in vanilla and butter.
5. Arrange 1 cup banana slices in bottom of a 2 quart baking dish.
6. Spoon one third of pudding mixture over banana's.
7. Arrange 15 wafers on top of pudding.
8. Repeat layers twice, arranging the last 15 wafers around the edge of dish.
9. Place banana pudding into refrig.  Place a piece of saran wrap directly on top of pudding.  When cool, top with whip cream if you like.
Yield: 10 servings

Banana Pudding may be a bit soupy when you first remove it from the microwave.  Refrigerate it.  

In the photo above I doubled this banana pudding recipe and topped it with Whipped Cream and crushed vanilla wafers.

What your favorite spring dessert?  Comment, let me know.