Dessert

Roasted Banana Pudding is for Dessert.

Roasted Banana Pudding takes 36 minutes to prepare.

Roasted Banana Pudding takes 40 minutes to cook.

Roasted Banana Pudding makes 15 servings.

The ingredients for Roasted Banana Pudding are:

5 ripe unpeeled bananas
2 cups 2% reduced-fat milk
2/3 cups sugar divided. Used Splenda
2 tablespoons cornstarch
1 tablespoon butter (used I can't believe its not butter light)
2 large eggs
2 teaspoons vanilla extract
1 (12) oz container frozen fat-free whipped topping, thawed and divided
45 vanilla wafers, divided (used reduce fat vanilla wafers)

Here is how you make Roasted Banana Pudding:

1. preheat oven to 3502. place bananas on a jelly-roll pan covered with parchment paper. bake at 350 for 20 minutes. Remove 3 bananas;cool completely. Peel and cut into 1/2 thick slices. cook the remaining 2 bananas at 350 for an additional 20 minutes. Carefully peel and place the 2 bananas in a small bowl and mash with fork until smooth.3. combine milk and 1/3 cup sugar (splenda) in a saucepan over med-high heat. Bring to a simmer (do not boil)4 combine the remaining 1/3 cup sugar, cornstarch,salt,and eggs in a medium bowl. Stir well with whisk. Gradually add hot milk mixture to the sugar mixture., stirring constantly with a whisk. Return milk mixture to pan Cook over med heat until thick and bubbly. (about 3 minutes), stirring constantly. Add mashed bananas, vanilla and butter, stirring until the butter melts. Place pan in a large ice-filled bowl for 15 minutes, stirring occasionally. Fold 1/2 of the whip topping into the pudding.5 spread 1 cup custard evenly over the bottom of an 11x7 baking dish. top with 20 wafers and 1/2 of the banana slices. repeat till you use all the custard, 40 wafers and all of the bananas. Spread the remaining whipped topping over the top. Crush the remaining wafers and sprinkle over the top. Refrigerate for 1 hour or until chilled.THE BANANAS WILL TURN BLACK IT IS OKAY Roasting an ordinary banana amplifies natural sugars, intensifying the flavor of the fruit. This adds richness to the pudding without extra fat or sugar.Leave the peel on the banana when roasting. Be aware that they will turn black. The skin keeps the flesh intact while the fruit cooks and helps lock in the flavor.remove 3 of the bananas 1/2 through roasting. The flavors have developed, but the bananas remain firm, adding texture to the pudding.Allow the remaining 2 bananas to roast longer. this breaks down the pulp, adding a rich creaminess to the custard. Mash bananas with a fork until smoothServing Size: 15 1/2 cup servingsNumber of Servings: 15Recipe submitted by SparkPeople user TAMMYZ7.

The nutritional information for Roasted Banana Pudding is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 134.2

• Total Fat: 2.5 g
• Cholesterol: 27.3 mg
• Sodium: 114.9 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 0.8 g
• Protein: 2.6 g