Caramelized Banana Pudding Directions
- Combine almond milk, cornstarch, sugar substitute, and salt in a saucepan. Heat over medium while stirring until thickened.
- Temper the egg yolks by slowly adding some of the hot mixture to them while whisking. Add this back to the saucepan and cook for another 2-3 minutes, stirring constantly.
- Remove from heat, stir in vanilla, and divide into bowls. Let cool.
- In a skillet, melt light butter and stir in the brown sugar substitute until bubbling.
- Add banana slices and cook gently until softened and coated in caramel. Sprinkle with cinnamon, if desired.
- Top the pudding with caramelized bananas. Refrigerate for 1 hour before serving.
WW Points Calculation:
Pudding:
- Unsweetened almond milk (2 cups): 2 points
- Cornstarch (2 tbsp): 1 point
- Granulated sugar substitute: 0 points
- Egg yolks (2 large): 0 points
- Vanilla extract and salt: 0 points
Caramelized Bananas:
- Bananas (3 medium): 0 points
- Light butter (2 tbsp): 6 points
- Brown sugar substitute: 0 points
- Cinnamon (optional): 0 points
Total Points: 9
Servings: 4
Per Serving: 2.25 points
Nutrition Information:
- Calories: ~120 per serving
- Fat: 4g
- Protein: 3g
- Carbohydrates: 16g
- Sugar: 8g
- Sodium: 45mg
I'm waiting for your comments! Enjoy!
