Sweet potato banana pudding
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| ⅛ | teaspoon | Grated nutmeg |
| 1 | cup | Evaporated skim milk |
| 1 | can | (17 oz.) whole yams; well drained |
| 1 | large | Ripe banana |
| 1 | Egg; beaten | |
| 1 | teaspoon | Butter |
| ½ | teaspoon | Vanilla |
| 1 | Firm banana; sliced | |
Directions
In medium saucepan, combine sugar, cornstarch and nutmeg. In food processor or blender, puree yams and ripe banana with evaporated milk, until smooth.
Pour into saucepan. Cook, stirring constantly, over medium-high heat until mixture comes to a boil. Gradually stir about ½ cup hot mixture into beaten egg. Return this to the pan and continue cooking and stirring, until mixture thickens. Remove from heat; stir in butter and vanilla. Cool slightly. Spoon into dessert dishes and chill. Top with sliced banana.
Makes 4 servings.
Recipe by: Low Fat * No Fat Posted to MC-Recipe Digest V1 #684 by L979@... on Jul 21, 1997