Sugar-free Banana Pudding
Banana Pudding. I recently heard it described as America's trifle. I can see the resemblance.
However, it is not the most friendly dessert for my family. We all love it with a passion. But. . . . Dad and I are diabetic, Dad and Mom have lactose issues and we all have issues with carbs in one manner or another.
I have been experimenting with this for the last few days. And I have found, I think, a very workable dish. Using a blend of Splenda, almond milk and cream I have completely gotten rid of the lactose issue and have lowered the carb content by at least half without sacrificing the flavor and texture we all love.
This does involve a homemade vanilla pudding. I will admit I found this a little daunting at first. Once I did it I realized it was easy peasy. So here it is.
Sugar-free Banana Pudding
Pudding:
1 cup Splenda
3 Tbs Cornstarch
4 egg yolks
1/4 tsp salt
1 1/2 cups almond milk (plain)
1 cup coconut milk
1/2 cup cream
1 8 oz bag of flaked coconut (save a little for the top)
Mix all of the above items in a medium sauce pan, stirring until smooth place the pan on a medium heat.
You will need to stir this often while it thickens. Once it begins to thicken add in
4 Tbs cold butter diced.
Add a little butter along whisking all the time until all the butter has been incorporated. remove from heat and add
1 tsp vanilla extract
1 tsp coconut extract
At this point continue to stir until the pudding is thick enough to coat the back of a spoon. Take the pudding off the heat and allow to cool to room temp.
From here on out it is only an assembly project.
In a 10 inch casserole layer sugar-free vanilla wafers (Murry make excellent sugar-free nilla wafers), then a layer of sliced banana then a layer of pudding. Do this once more. Layer another row of cookies and another layer of pudding to finish. Refrigerate at lest 2 hours before serving.
I promise any southerner you know will be impressed!
However, it is not the most friendly dessert for my family. We all love it with a passion. But. . . . Dad and I are diabetic, Dad and Mom have lactose issues and we all have issues with carbs in one manner or another.
I have been experimenting with this for the last few days. And I have found, I think, a very workable dish. Using a blend of Splenda, almond milk and cream I have completely gotten rid of the lactose issue and have lowered the carb content by at least half without sacrificing the flavor and texture we all love.
This does involve a homemade vanilla pudding. I will admit I found this a little daunting at first. Once I did it I realized it was easy peasy. So here it is.
Sugar-free Banana Pudding
Pudding:
1 cup Splenda
3 Tbs Cornstarch
4 egg yolks
1/4 tsp salt
1 1/2 cups almond milk (plain)
1 cup coconut milk
1/2 cup cream
1 8 oz bag of flaked coconut (save a little for the top)
Mix all of the above items in a medium sauce pan, stirring until smooth place the pan on a medium heat.
You will need to stir this often while it thickens. Once it begins to thicken add in
4 Tbs cold butter diced.
Add a little butter along whisking all the time until all the butter has been incorporated. remove from heat and add
1 tsp vanilla extract
1 tsp coconut extract
At this point continue to stir until the pudding is thick enough to coat the back of a spoon. Take the pudding off the heat and allow to cool to room temp.
From here on out it is only an assembly project.
In a 10 inch casserole layer sugar-free vanilla wafers (Murry make excellent sugar-free nilla wafers), then a layer of sliced banana then a layer of pudding. Do this once more. Layer another row of cookies and another layer of pudding to finish. Refrigerate at lest 2 hours before serving.
I promise any southerner you know will be impressed!
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