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
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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