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banana pudding topped with almonds in clear cups
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Mini Skinny Banana Pudding

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Brooke Burks

Ingredients

  • 1/4 cup almonds chopped
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 4 tablespoons sugar substitute
  • 1 egg yolk lightly beaten
  • 1 cup low fat milk
  • 1 teaspoon vanilla
  • 3 sliced bananas

Instructions

  • Preheat oven to 350. Roast chopped almonds 10-12 minutes. Cool.
    1/4 cup almonds
  • In a saucepan combine salt, sugar substitute and corn starch. Mix well.
    1/4 teaspoon salt, 4 tablespoons sugar substitute, 2 tablespoons cornstarch
  • Add in egg yolk. Set heat to medium and slowly add milk. stir well to combine.
    Continue to stir until it reaches a custard or pudding consistency.
    1 egg yolk, 1 cup low fat milk
  • Remove from heat and stir in vanilla.
    1 teaspoon vanilla
  • Layer custard in single serving dishes with sliced bananas. Top with roasted almonds.
    3 sliced bananas

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 230kcal | Carbohydrates: 41g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 200mg | Fiber: 3g | Sugar: 27g

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