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Banana-Caramel Pudding

Yield 2 servings.


  • 3/4 cup skim milk
  • 2 caramel candies, unwrapped
  • 2 tablespoons sugar
  • 2 tablespoons frozen egg substitute, thawed
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 1 medium banana, peeled and thinly sliced
  • 8 vanilla wafers, cut in half
  • 2 tablespoons frozen reduced-calorie whipped topping, thawed
  • Banana slices (optional)

Nutrition Information

  • calories 288
  • caloriesfromfat 18 %
  • fat 5.6 g
  • satfat 0.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6.6 g
  • carbohydrate 52.6 g
  • fiber 0.0 g
  • cholesterol 3 mg
  • iron 0.0 mg
  • sodium 168 mg
  • calcium 0.0 mg

How to Make It

  1. Combine milk and caramel candies in a small saucepan. Cook over medium-low heat until candies melt, stirring frequently. Combine sugar, egg substitute, and cornstarch in a small bowl. Gradually stir about one-fourth of hot mixture into egg substitute mixture; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat; stir in vanilla.

  2. Layer half of banana slices and half of caramel mixture in 2 (8-ounce) ramekins. Repeat layers with remaining banana slices and caramel mixture. Arrange vanilla wafers around edge of ramekins. Cover and chill thoroughly. Top each serving with 1 tablespoon whipped topping. Garnish with additional banana slices, if desired.

Cooking Light Light Cooking for Two