CookingLight diet CookingLight diet
Ann Pittman
March 01, 2016

Banana Pudding Cups Everything you love about banana pudding comes together here in a handheld cup—rich vanilla pudding, fresh fruit, and vanilla wafers (done here as a crumb crust). You can use foil liners if you’d like a scalloped edge, or just press right into the pan for straight sides.

60 reduced-fat vanilla wafers
1/4 cup butter, melted
2 tablespoons canola oil
1 large egg white
Cooking spray

1 2/3 cups 1% low-fat milk
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 large egg
1 tablespoon butter
1 teaspoon vanilla extract
1 large ripe banana, thinly sliced

1. Preheat oven to 300°.

2. Place wafers in a food processor; pulse until ground. Drizzle crumbs with melted butter and oil; pulse until moist. With processor on, add egg white; process just until combined. Divide crumb mixture evenly among 12 muffin cups coated with cooking spray. Press evenly into bottoms and up sides of muffin cups. Bake at 300° for 15 minutes or until firm and just beginning to brown. Remove from oven; cool completely.

3. Combine milk, sugar, cornstarch, and salt in a small, heavy saucepan, stirring with a whisk. Cook over medium heat until thick and bubbly, stirring almost constantly. Place whole egg in a medium bowl. Add 1/4 cup milk mixture to egg, stirring constantly with a whisk. Slowly add remaining milk mixture to egg, stirring constantly with a whisk. Return to pan; cook over medium heat 1 minute or until bubbly, stirring constantly. Remove from heat; add 1 tablespoon butter and vanilla, stirring until butter melts.

4. Divide half of banana slices evenly among muffin cups; top evenly with pudding. Arrange remaining banana slices over pudding.

SERVES 12 (serving size: 1 pudding cup) CALORIES 206; FAT 9.2g (sat 3.6g, mono 3g, poly 1g); PROTEIN 3g; CARB 29g; FIBER 0g; SUGARS 11g (est. added sugars 9g); CHOL 30mg; IRON 1mg; SODIUM 161mg; CALC 47mg

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