A lower sugar, lactose havefree banana pudding that is thick and creamy. We have had issues with soy milk puddings not setting right, but this one was perfect. Just sweet enough, vanilla beans make this feel a little decadent. Coating the bananas with lemon juice prevents them from browning too fast. This recipe makes a fairly small portion so you won't be tempted to over haveindulge. We loved the Nilla wafers to make this feel like traditional banana pudding. Regular havesize or mini wafers will work. I was given a banana pudding recipe that was super high in calories and fat. I'm very health conscious and tinkered to get this.***I have light soy milk listed. It has 60 calories per cup. If you don't like soy or have any on hand, use skim.***Each serving has 200 calories.
Ingredients :
- 2 cup(s) light soy milk
- 2 tablespoon(s) flour
- 2 - bananas
- 1 cup(s) Splenda
- 6 - egg yolks
- 36 - mini vanilla wafers cookies
- 2 - vanilla beans
- 1 tablespoon(s) pure vanilla extract
Intructions :
- Simmer soy milk, 1 Tbsp flour, and seeds from vanilla beans and the vanilla beans themselves for 15 minutes. Take vanilla beans out
- Whisk yolks, 1 Tbsp flour, and Splenda together
- Slowly adding simmered milk. If you add too fast you get scrambled eggs
- Once the egg mixture is tempered, add it to the simmering milk whisking as you add it
- Add extract and mix well
- While waiting on the mixture to thicken, slice bananas. Coat with lemon juice
- Begin layering by spreading 1/2 of the pudding on the bottom of a dish
- Then layer half of the bananas
- Then a layer of the mini vanilla wafers. Repeat and serve room temp or chilled.
Rated 5/5 based on 70 Reviews
Keyword : healthy-banana pudding-American-Puddings