Wednesday, August 17, 2011

Roasted Banana Pudding


ever been grocery shopping & left a bag on the turnstile? yep, this happened to me yesterday & when i got home to whip up this recipe, it dawned on me, i left the bananas at kroger...and the milk & cream & parchment paper i'd just purchased. really?

*note to the checker-outer - it's your job to let me know that there are multiple bags. that's why i was multi-tasking on my cell phone in the first place. thanks.

any who, my sweet tooth recently woke up from being dormant for years & my eyes zeroed in on this delicious recipe i spotted in my august cooking light mag. and since i had most ingredients at home, minus the ones i left at kroger, i decided to make it. i was a little hesitant b/c it's total time said 2 hours & 26 minutes but in busy girl fashion, i whittled down the cook time & also a few calories. now if only my waist would start whittling...sigh.

{roasted banana pudding}
*adapted from cooking light

ingredients {in order of use}
*serves 4
  • 3 ripe bananas
  • 1 cup 2% milk
  • 1/3 cup splenda {divided-half now, half later}
  • 1 tablespoon cornstarch
  • 2 pinches of salt
  • 1 large egg
  • 1/2 tablespoon butter
  • 1 teaspoon vanilla extract
  • 2/3 of a {12 ounce} container frozen fat-free whipped cream, thawed
  • 25 {reduced-fat} vanilla wafers

1. pre-heat oven to 350.

2. place bananas on a baking sheet lined with parchment paper. bake for 20 minutes. remove 2, set on a plate & place in freezer to cool. cook remaining banana for 20 additional minutes. remove the 1 banana, peel & set aside.

*consider yourself warned - these guys turn out black as night & leave the house smelling of sugar! it's quite fabulous!

3. in a medium mixing bowl, combine 1/2 of splenda, cornstarch, salt & egg. whisk until well blended. set aside.

4. in a large mixing bowl, fill with ice & water & set aside.

5. in a medium pot, combine milk & remainder 1/2 of splenda & bring to a simmer over medium-high heat. do not boil. when bubbling, remove & slowly add hot milk mixture to sugar/egg mixture & whisk constantly. return milk mixture to pot & cook over medium heat until thick & bubbly-approx. 3 minutes. remove pot from heat & add peeled banana, butter & vanilla & mix & mash completely. place pan in ice bath to allow mixture to come to room temperature, stirring occasionally. fold in 1/3 of whipped cream & stir completely.

6. remove bananas from freezer, peel & slice into thin slices.

7. in an 8x8 pyrex {or 1 L dish}, spread 1/2 custard mixture evenly over bottom of dish. top with 10 vanilla wafers & 1/2 banana slices. repeat - custard, vanilla wafers & remainder of banana slices. spread remaining 1/3 of whipped cream on top & top with 5 crushed vanilla wafers.

8. refrigerate for 1 hour or until chilled. enjoy!

*this is even better the next day - great make-ahead dish!!

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