Banana Pudding

Prep: 0 min | Cook: 10 min | Serves 5 (1/2 cup servings)| Level: Easy
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As promised, we’re bringing Southern desserts to the Mediterranean Diet. This is the second in our collection. It’s a smooth, creamy banana pudding recipe. The cream and butter have been substituted for oil that is good for you. Give it a shot!


2 cups of lowfat milk
1 whole egg
2 tbs of cornstarch
1/3 cup of sugar
1 tbs of vegetable oil
Pinch of salt
1 tsp of vanilla extract
2 bananas


  1. Pour the milk into a medium sized pot. Scald the milk by heating the milk on medium heat until it simmers.
  2. Meanwhile, whisk the egg, cornstarch, sugar, vegetable oil, and salt.
  3. Slowly, whisk one-fourth of the scalding milk into the egg mixture. Then slowly stir the egg-milk mixture back into the pot.
  4. Place the pot over medium heat and cook, whisking continuously, until the pudding begins to thicken, about 5 to 6 minutes. Check that the pudding is done by seeing if it coats the back of a spoon. Then use your finger to draw a line through the pudding on the spoon. If the line remains on the spoon, then the pudding is done.
  5. Strain the pudding through a mesh strainer. Then stir in the vanilla extract.
  6. Let cool in refrigerator for at least 2 hours. To prevent skin from forming, lightly press a piece of plastic wrap on top of the pudding.
  7. Add ½ cup of pudding to a glass or bowl. Then layer bananas over the top.
Calories Fat (G) Sodium (MG)
Total 825 23.8 378
Amount Per Serving 165 4.8 756
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