| 1/4 | cup cornstarch |
| 1/3 | cup sugar |
| 2 | cups vanilla soymilk |
| 2 | egg yolks |
| 1 | teaspoon vanilla |
| 1 | tablespoon butter or trans-fat-free margarine |
| 8 | squares cinnamon- or chocolate-flavored graham crackers, crushed (1/2 cup) |
| 1 | ripe medium banana, thinly sliced |
| 1 | cup frozen (thawed) fat-free whipped topping |
| Caramel or chocolate fat-free topping, if desired |
| 1. | In 2-quart stainless steel or nonstick saucepan (do not use aluminum because pudding will discolor), stir together cornstarch and sugar. Gradually stir in soymilk and egg yolks with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla and butter. Cover surface of pudding with plastic wrap to prevent skin from forming. Refrigerate about 30 minutes or until cool. |
| 2. | Sprinkle 1 tablespoon cracker crumbs over bottoms of 4 small shallow serving bowls. Stir pudding. Spoon 1/4 cup pudding over crumbs in each bowl; top each with 1/4 of the banana slices. Spoon 1/4 cup pudding over banana slices; top with 1/4 cup whipped topping and 1 tablespoon cracker crumbs. Drizzle with topping. |
| Decrease cornstarch to 2 tablespoons. |
|
| You can use the two leftover egg whites as a substitution for one whole egg in another recipe. |
Nutrition Information:
310 ( 80); 8g ( 3 1/2g, 0g); 110mg; 190mg; 53g ( 1g, 34g); 6g 10%; 2%; 15%; 6% 1 ; 2 ; 1/2 ; 0 ; 1 3 1/2