Banana Pudding(Only 1 Mg Cholesterol Per Serving)
Creamy, cholesterol-conscious banana pudding layered with vanilla wafers and fresh bananas, topped with a light meringue, perfect for a delightful and health-conscious dessert experience.
Ingredients
Instructions
- Combine brown sugar and cornstarch in a saucepan.
- Gradually add skim milk and cook, stirring constantly, until mixture comes to a boil.
- Cook for 1 minute after boiling.
- Stir one-fourth of the hot custard into the thawed egg substitute.
- Add the egg mixture back into the remaining hot custard.
- Cook until the mixture thickens.
- Stir in low-fat margarine and vanilla extract.
- Allow the custard to cool.
- Layer vanilla wafers in serving dishes, then add sliced bananas, and pour custard over.
- Repeat the layers as desired.
- Beat egg whites until stiff peaks form.
- Gradually add sugar and beat until glossy.
- Spread the meringue over the layered pudding.
- Bake at 325°F (163°C) for 20 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using a mix of half-and-half instead of skim milk, if your dietary needs allow. You can also substitute regular eggs for the egg substitute if desired, though this will increase the cholesterol content. To enhance the taste, add a pinch of salt to the custard mixture. Ensure the custard cools completely before layering for better texture and stability.
Serving Suggestions
Serve the banana pudding chilled or at room temperature for the best flavor. It pairs beautifully with Angel Food Cake(This Cake Is Heavenly.) for a delightful dessert spread. For added texture, consider serving with a sprinkle of chopped nuts on top or alongside a refreshing fruit salad(With Main Meal) for a well-rounded meal.
Storage & Reheating
To store leftovers, cover the banana pudding with plastic wrap or transfer to an airtight container and refrigerate. It should be consumed within 3 days for optimal freshness. If the meringue becomes soggy, you can reheat the pudding in the oven at 325°F (163°C) for a few minutes to crisp it up again, but it’s best enjoyed fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Pudding(Only 1 Mg Cholesterol Per Serving) contains roughly 693 calories, with 7g protein, 152g carbohydrates, and 7g fat. It is an excellent source of vitamin C (61% of the Daily Value), dietary fiber (43% of the Daily Value), and potassium (31% of the Daily Value), and a good source of protein and iron. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this banana pudding ahead of time?
Yes, this banana pudding can be made a day in advance. Just be sure to layer the bananas and meringue right before serving to prevent browning and sogginess. The custard can be prepared and stored separately, then assembled the next day for the best texture.
What can I use instead of vanilla wafers?
If you’re looking for an alternative to vanilla wafers, consider using graham crackers or even crushed shortbread cookies. Both options will provide a different flavor profile but will still work well in layering with the cream and bananas.
How do I prevent the bananas from browning?
To keep sliced bananas from browning, you can toss them lightly in lemon juice before layering them into the pudding. This will not only help prevent oxidation but also add a subtle citrus flavor that complements the dessert nicely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).