Peanut butter-pineapple-banana pudding
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Reduced-fat peanut butter |
| 24 | Reduced-fat vanilla wafers | |
| 1 | large | Banana, sliced |
| 1 | can | (8-ounce) crushed pineapple, well drained |
| ½ | cup | Sugar |
| ¼ | cup | All-purpose flour |
| ⅛ | teaspoon | Salt |
| 2½ | cup | Low-fat milk |
| ½ | cup | Egg substitute |
| 2 | teaspoons | Vanilla extract |
Directions
Spread peanut butter on 12 vanilla wafers, and top with remaining wafers.
Arrange in bottom of a 1-quart baking dish; top with banana and pineapple.
Combine sugar, flour, and salt in a medium saucepan; gradually whisk in milk and egg substitute. Bring to a boil; reduce heat, and simmer, whisking constantly, 3 minutes. Stir in vanilla, and spoon over fruit. Cover and chill at least 2 hours. Per ½ cup: Calories 193, Fat 3.6g.
Posted to MM-Recipes Digest V4 #188 by Julie Bertholf <jewel1@...> on Jul 18, 1997