Roy’s Light Banana Pudding

4 servings 1 Better Balance Bite/Blue Point

Calories 101 Fat 0.5g Carbs 29.1g Fiber 2g Protein 0.9g

Ingredients

· 4 bananas (about 1 lb peeled), mashed

· 2 Tbsp brown sugar replacement

· 1 tsp vanilla extract

· 1 box sugar-free vanilla, white chocolate, or banana pudding mix

· 1/3 cup unsweetened almond milk, plus more if too thick for your liking

Directions

1. In a medium saucepan, add the mashed bananas and brown sugar replacement. Turn heat on to medium and cook until thickened and a trail remains behind when you run a spoon or spatula through the banana, 7-10 minutes. Once thickened, remove from the heat and stir in the vanilla. Allow to cool about 15 minutes.

2. Mix in the pudding and almond milk. If you prefer your pudding a little looser, add more almond milk until you get your desired consistency. Divide into four containers, wrap in plastic, and refrigerate a few hours.

3. Serve with some fat-free whipped cream, a sprinkle of crushed vanilla wafers, nuts, or graham crackers, or a drizzle of sugar-free chocolate or caramel syrup.

Notes

· It is very important to cook down the bananas! If you don’t, the pudding does not set well because of all the banana liquid.

· Change up the pudding flavor if you'd like. Chocolate or Butterscotch would work well!

· For a Peanut Butter Banana Pudding, you can add 2-3 tablespoons of powdered peanut butter and increase the almond milk to at least 1/2 cup.

· Throw in a few sugar-free chocolate chips before refrigerating if you like.