I'll bet your mouth just waters at the mere thought of those overripe, soft, brown bananas.
There are always bananas sitting in the fruit bowl that have turned an amazing color of mottled yellows and browns. They aren't so bad off that they belong in the garbage, but they aren't prime time either. They're the perfect ripeness and sweetness for bread or muffins.
The problem is that I'm sick banana bread, and a pie won't fit into my calorie budget. My solution is to turn them into banana pudding.
(Please forgive the fuzzy picture. The fancy camera battery died, so my iPhone came to the rescue.)
In my attempt to skinify this banana pudding recipe, it didn't turn out as low in calories as I would have liked. Still, the bowl of pudding was gone the next day, along with a few graham crackers and some whipped cream leftover from a recent camping trip.
You can't win them all, but I'll keep on trying. Happy cooking!
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Ingredients
Instructions
Nutrition InformationCalories: 245, Weight Watchers PointsPlus 7
Total Fat: 5.19g
Cholesterol: 122mg
Sodium: 86mg
Total Carbs: 44.87g
Dietary Fiber: 1.70g
Sugars: 32.99g
Protein: 6.19g
