Pineapple Banana PuddingIngredients:
2 fresh bananas
1 - 8 ounce can crushed pineapple (no sugar added)
1 1/2 tablespoons corn starch
1/3 cup sugar substitute (I used Erythritol)
2 large egg yolks
1 1/4 cup skim milk
1/2 cup pineapple juice (drained from canned crushed pineapple)
1. Open can of pineapple and drain the pineapple and reserve 3/4-cup of the juice.
2. Slice the bananas into 1/4" thick round slices.
3. In a large, lidded glass bowl or glass baking dish, slice one banana to create a layer of bananas.
4. Then add 1/2 the pineapple to create a pineapple layer.
5. Slice the second banana to create a second banana layer, then top with remaining pineapple.
6. Separate the eggs, being careful not to nick the yolks.
7. In a large sauce pan, mix corn starch, sugar substitute, and egg yolks until well blended.
8. Mix in milk slowly, stirring constantly.
9. Stir in pineapple juice.
10. Place pan on the stovetop and bring the mixture to a boil over medium-high heat, stirring constantly.
11. As soon as mixture reaches boiling point, reduce heat to medium, stirring constantly until desired thickness is achieved. Filling should be thick but pourable. Thickening will happen quickly. Due to the pineapple juice, the filling may or may not thicken before it reaches the boiling point, so pay close attention! I stirred mine on the stove top for a little less than 10 minutes before it thickened but everyone's results may differ.
12. Remove from heat as soon as desired thickness is achieved.
13. Immediately pour over banana/pineapple layers, moving the dish to ensure that filling covers all layers and there are no air pockets. Chill in refrigerator for 2 to 3 hours before serving.
Makes 4 - 1 cup servings
Pineapple Banana Pudding
Amount Per Serving
|Total Fat||2.8 g|
|Saturated Fat||1.1 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||1.1 g|
|Total Carbohydrate||59.5 g|
|Dietary Fiber||26.2 g|