Ingredients:
2 cups of plain light soy milk (I used almond milk)
1 cup Cool Whip Free, thawed
2 1/2 medium bananas, sliced
1/4 granulated white sugar
1/4 cup Splenda
1/4 cup cornstarch
1 1/2 Tbsp light whipped butter or light buttery spread
1 teaspoon vanilla extract
1/4 tsp salt
Directions:
In a medium pot combine sugar, Splenda, cornstarch, and salt.
Place over med./high heat and slowly add milk. Stirring constantly with a wire whisk. Bring to a boil. Once boiling, continue to stir for 4 minutes.
Remove pot from heat and add vanilla and butter. Stir until smooth and let cool for 5 minutes.
Slice 2 bananas. In a 9 inch pie dish (i used my round corning ware) layer sliced bananas, custard/pudding, bananas, pudding. Allow to sit at room temp for about 10 minutes. Refrigerate for 2 hrs. When you are ready to serve cover with Cool Whip and the 1/2 banana slices left.
Makes 8 servings. 115 calories 1.5g fat
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