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Banana-Ginger Pudding
This "pudding" is a spin on a Southern baked dessert in which a banana custard is layered with vanilla wafers and baked under a meringue topping. This is an unbaked, lower-calorie version.
  • 2/3 cup firmly packed dark brown sugar
  • 1/4 cup flour
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 cups low-fat (1%) milk
  • 2 teaspoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3/4 pound bananas, cut into 1/2-inch slices
  • 12 gingersnaps (3 ounces), crumbled

1. In medium saucepan, whisk together brown sugar, flour, nutmeg, ginger, and salt. Gradually add milk, whisking until smooth. Bring to a boil over medium heat and cook, stirring constantly, for 1 minute or until thick.

2. Remove pudding from heat and stir in butter and vanilla. Cool to room temperature, then fold in banana.

3. Break gingersnaps into small pieces. Dividing evenly, spoon half the pudding into 4 dessert bowls. Top with half the cookies pieces. Spoon in remaining pudding.

4. Chill at least 1 hour or up to overnight. Before serving, top each pudding with remaining cookies.


Nutritional Information
Per serving: 433 calories, 6.5g total fat, 3.1g saturated fat, 2.3g monounsaturated fat, 0.6g polyunsaturated fat, 3g dietary fiber, 9g protein, 87g carbohydrate, 13mg cholesterol, 392mg sodium.
Good source of: calcium, folate, magnesium, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin B12.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
15