Delicious Living
  • 2 tablespoons cornstarch
  • Dash of kosher or sea salt
  • 3 tablespoons coconut palm sugar, mild honey, or pure maple syrup
  • 1 egg yolk, lightly beaten
  • 3/4 cup reduced fat (2 percent) milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons dark rum
  • 1/3 cup organic soft dried bananas, diced
  • 1/3 cup slivered almonds, lightly toasted and roughly chopped

Banana-Rum Pudding

Stephanie Stock | Delicious Living

Unlike hard, dry banana chips, Made in Nature dried bananas have a lovely, pliable texture. If you can’t find soft dried bananas, you can use banana chips; reconstitute by combining in a pan with water to cover. Bring to a boil, reduce heat to low, and simmer for 15–25 minutes; drain and chop before using. If you’re lactose intolerant, substitute light coconut milk for the dairy milk.

For a party, serve this dessert in shot glasses with demitasse spoons.

  1. In a saucepan, combine cornstarch, salt, and sugar. Stir in egg yolk. Gradually stir in milk until well combined. Turn to medium heat and bring to a boil, stirring constantly, for 2 minutes. Reduce heat and cook until a pudding-like consistency forms, 1–3 minutes more.
  2. Remove pan from heat and stir in vanilla and rum. Cool slightly, and then place plastic wrap directly on top of pudding (this keeps it from forming a film). Refrigerate for a few hours until cold. (If pudding becomes too stiff, whirl in a food processor until smooth.)
  3. Once cold, alternate pudding with bananas into four 2-ounce shot glasses, ending with pudding. Sprinkle with almonds.

PER SERVING: 269 cal, 8g fat (5g mono, 2g poly, 1g sat), 54mg chol, 6g protein, 43g carb, 4g fiber, 75mg sodium

Photo: Thinkstock

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