Detalles de la receta

Classic Banana Pudding

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Número de Porciones: 10

Tamaño de la porción: 1/2 cup

The small amount of sugar in the topping helps the meringue brown to perfection, and a bit of sour cream lends a touch of richness to this wonderful pudding.

Nombre: Cantidad:
fat-free milk 3 cups
egg 1 large
granular no-calorie sweetener 0.33 cup
cornstarch 0.25 cup
of salt
reduced-fat sour cream 0.33 cup
vanilla extract 2 tsp
medium ripe bananas, sliced 2
reduced-fat vanilla wafers, divided use 20
egg whites 3
cream of tartar 0.25 tsp
granulated sugar 1 Tbsp
1:

Preheat oven to 325°F.

 2:

Combine the milk, egg, no-calorie sweetener, cornstarch, and salt in a medium heavy-bottomed saucepan and whisk until smooth. Cook over medium heat, whisking constantly, about 6 minutes or until the mixture comes toboil and thickens.

 3:

Remove from the heat and stir in the sour cream and vanilla. Arrange 1/3 of the banana slices in the bottom of a 1 1/2-quart soufflé or baking dish.

 4:

Spread 1/3 (about 1 cup) of the custard over the banana. Layer 10 of the wafers on top of the custard.

 5:

Top with 1/3 of the banana slices and spread another 1/3 of the custard over the bananas. Top with the remaining 10 wafers. Top the wafers with the remaining banana slices and custard.

 6:

Combine the egg whites and cream of tartar in a large bowl and beat at high speed until foamy.

 7:

Gradually add the sugar, beating until stiff peaks form.

 8:

Spread the egg whites evenly over the pudding, sealing to the edge of the dish. Bake for 25 minutes or until the meringue is golden.

 9:

Cool the pudding to room temperature, then refrigerate at least 2 hours. The pudding is best served within a day of preparation, as the bananas begin to discolor upon standing.

 10:

Store any leftovers in the refrigerator.
Información nutricional (por porción)
Calorías 132
Calorías de grasa 21
Grasa total 2g
Grasa saturada 1g
Colesterol 25mg
Sodio 100mg
Potasio n/a
Carbohidratos 22g
Fibra dietética 1g
Azúcares 13g
Proteína 5g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 1/2 Carbohydrate 1/2 Fat
For More Recipes:
Big Book of Diabetic Desserts, The book cover

Big Book of Diabetic Desserts, The

Jackie Mills, MS, RD

This first-ever collection of guilty pleasures from the American Diabetes Association and author Jackie Mills proves that people with diabetes never have to say no to dessert again. Packed with familiar favorites and some delicious new surprises, The Big Book of Diabetic Desserts has over 150 tantalizing treats that will satisfy any sweet tooth.