Banana Pudding Recipe by Paula Deen

Level: Easy

Time: 17 MINUTES

1 ratings
Paula makes a Southern classic with a twist: banana pudding that's healthier and sugar-free.
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Ingredients

  • 1 (12 oz) box sugar-free shortbread
  • 2 medium bananas
  • 1/2 stick butter
  • 1 teaspoon vanilla extract
  • 3 cups milk, whole or skim
  • 4 egg yolks
  • 3 tablespoons cornstarch
  • 1 cup artificial sweetner

Preparation

Mix together the Splenda and cornstarch and slowly add milk. Add to heat (This should be cooked in the top of a double boiler, but you can cook it over low to medium heat,) stirring constantly until it thickens—do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding.
Step 1

Mix together the artificial sweetener and cornstarch and slowly add milk. Add to heat, stirring constantly until it thickens – do not leave it unattended. Ideally, this should cook in the top of a double boiler, but you can cook it over low to medium heat, instead.

Step 2

Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool.

Step 3

In a 9x9-inch baking dish, alternate pudding, bananas and wafers, beginning with pudding and ending with pudding.

Banana Pudding

Reviews

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1 Review

Ellison
Ellison 7/27/2015
7/27/2015
Sounds Great wit

Sounds Great with my husband and I are both diabetics and could have this recipe.

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