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Print this Recipe    Banana Pudding

BANANA GINGERSNAP PUDDING

1/3 cup sugar
2-1/2 tablespoons cornstarch
2 cups low-fat milk
1 large egg, beaten
3 tablespoons dark rum
4 medium bananas, sliced
12 gingersnaps or ginger crisps

Mix sugar and cornstarch together. Pour milk into medium-size
microwaveproof bowl. Whisk in sugar mixture until cornstarch
dissolves. Microwave on high 4 minutes, stirring once. Whisk a
little of the hot milk mixture into beaten egg; return to bowl.
Stir in rum. Microwave on high 1 to 2 minutes longer until custard
thickens. Remove from heat; cool slightly. Slice a layer of bananas
into each of 4 individual dessert dishes. Add a layer of cookies
and top with another layer of bananas. Pour custard over top
bananas. Serve warm or chilled.

Conventional method: Mix sugar and cornstarch in medium saucepan;
stir in milk. Cook, over medium heat, stirring constantly until
mixture begins to boil. Whisk some of hot milk mixture into beaten
egg; return to saucepan. Bring to boiling, cook 1 minute. Follow
procedure above. Yield: 4 servings

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