Roasted Banana Pudding

fallingrock · July 2011

This comes from cooking light magazine

5 ripe unpeeled medium bananas
2 cups 2% reduced=fat milk
2/3 cup sugar,divided
2 Tablespoons cornstarch
1/4 Teaspoon salt
2 large eggs
1 Tablespoon Butter
2 Teaspoons vanilla extract
1(12-ounce) container frozen fat=free whipped topping,thawed and divided
45 vanilla wafers divided

1. preheat oven to 350
2. place bananas on a jelly roll pan covered with parchment paper. Bake at 350 for 20 minutes. Remove 3 bananas cool completely. peel and cut into 1/2 inch thick slices. Bake the remaining bananas at 350 for an additional 20 minutes. Carefully peel and place the 2 bananas in a small bowl and mash with a fork until smooth.

3. Combine milk and 1/3 cup sugar in a sauce pan over medium-high heat. Bring to a simmer (do not boil)
4. Combine remaining 1/3 cup sugar,cornstarch,salt and eggs in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to sugar mixture, stiring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes),stirring constantly. Remove from heat. Add mashed bananas,butter and vanilla, stirring until butter melts. Place pan in a large ice=filled bowl for about 15 minutes or until mixture comes to room temperature, stirring occasionally. Fold half of the whipped topping into pudding.

5. spread 1 cup custard evenly over the bottom of an 11 x 7=inch baking dish. Top with 20 vanilla wafers and half of the banana slices. Spoon half of remaining custard over banana' Repeat procedure with 20 wafers, banana slices and custard. Spread remaining half of whipped topping over top. Refrigerate for 1 hour or until chilled. Yield 10 servings (serving size; about 2/3 cup).

calories 295 fat 5.6g protein 3.9g carb56.6g fiber 2g chol 46mg

iron 1mg sodium 165mg calc 73mg