Originally published on foodnetwork.com
by Michelle Buffardi
Banana pudding is a classic dessert made by layering vanilla pudding with wafer cookies, loads of fluffy whipped cream and of course, bananas. After a few hours (or a night) in the refrigerator, the pudding and whipped cream soften the cookies and they become cake-like and infused with banana flavor. Banana pudding is creamy, cool, comforting and indulgent — maybe a little too indulgent. If you love the flavors of banana pudding but don’t want a calorie overload, you can still enjoy this dessert classic with this Food Network Kitchen’s lighter banana pudding. It’s made with homemade vanilla pudding made with low-fat milk, that has all the creaminess you expect thanks to a few tablespoons of sour cream stirred in at the end. Use reduced-fat vanilla wafer cookies, and be sure your bananas are very ripe so they’ll impart the strongest banana flavor possible.
Try it This Weekend: Lightened Up Banana Pudding
This is basically the classic with fewer calories and fat. The sour cream stirred into the cooked pudding gives it a rich creaminess.
1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon fine salt
1 1/2 cups lowfat (1-percent) milk
1 large egg
4 tablespoons reduced-fat sour cream
2 teaspoons vanilla extract
2 large ripe bananas
8 reduced-fat vanilla wafers, broken
Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.
Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes. Transfer the mixture to a bowl and let cool until thick, whisking frequently. Whisk in the sour cream and vanilla.
Cut the bananas into thin slices. Layer a few banana slices, a few wafer pieces and 2 tablespoons of the prepared pudding in each of 4 glasses; repeat the layering once, and then top with a final layer of pudding. Serve immediately, or cover and refrigerate up to 4 hours.
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