Recipe courtesy of:
Fatfree Vegan Kitchen

Southern-Style Banana Pudding

1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon pure stevia extract powder
3 cups soymilk (or other non-dairy milk)
1/2 banana, mashed
2 teaspoons vanilla
1/8 teaspoon rum extract (optional)

about 5 ounces vanilla cookies
2-3 bananas

Mix the cornstarch, sugar, and stevia in a medium saucepan. Stir in the soymilk and begin heating on medium heat. Cook, stirring constantly, until the mixture thickens and boils. Add in the mashed banana and cook, stirring, for one more minute. Remove from the heat and stir in the vanilla and rum extracts.

Line a 1 1/2-quart baking dish with vanilla cookies. Slice one of the bananas to cover the cookies. Pour about half of the pudding over the bananas. Repeat the layers of cookies, bananas, and pudding, reserving some of the cookies and placing them around the edge of the dish. Refrigerate until completely chilled. Serve and enjoy!

To make the full-sugar version, make the following changes: Use 3/4 cup of sugar and do not add a mashed banana to the pudding.

You may also use artificial sweeteners; just add the amount that equals 1/4 cup of sugar and proceed with the regular directions.

Makes 6 servings. Each serving, using Earth's Best cookies, fat-free soymilk, and reduced sugar, contains 290 Calories (kcal); 5g Total Fat; (15% calories from fat); 2g Protein; 61g Carbohydrate; 0mg Cholesterol; 132mg Sodium; 1g Fiber.

If you'd like to lighten this up even more, you can leave out the cookies or reduce them to a single layer.

Each serving, without cookies and with reduced sugar and fat-free soymilk, contains 184 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 45g Carbohydrate; 0mg Cholesterol; 44mg Sodium; 1g Fiber.

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://blog.fatfreevegan.com/2007/05/southern-style-banana-pudding.html