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Hello my friends. I know for sure because I speak to a lot of people, get to talk to
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a lot of people, especially during my book signings. Well, I know that there's so many
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type 2 diabetics out there. And I'm one of them. And when you get a certain age it's
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It's just hard to get that weight off. It gets harder and harder
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So I don't know who doesn't love banana pudding. Well, I do know one person who said the other day they didn't like banana pudding
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I thought, are you sick? Everybody loves banana pudding. So I'm going to share with y'all a light way to make your banana pudding
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and hopefully it will satisfy that big old sweet tooth that's back down the back
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you know, way back there, that's screaming for sugar. Maybe it'll work for that
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So we're going to start with, let me see, I can't remember the measurements
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one cup, one cup of artificial sweetener. Now I'm using monk fruit
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Uh, my daughter-in-law, Claudia, this is the substitute that she uses and she really believes in this
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So that's what I'm going to do. And I'm going to put in, I think it's three tablespoons of cornstarch
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I'll check. So we're going to mix that with our sugar. Yes, it is three tablespoons
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So I'm going to take my little whisk and mix that up real good
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and now I'm gonna add three cups of skim milk. Slowly, slowly
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And we're gonna cook this on top of a double boiler. And you don't want your pan to touch that water
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Don't want the bottom of this pan to touch your water. I'm gonna cut that up a little bit
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because using a double boiler, it won't cook quite as fast. So I'm gonna slowly add my three cups of skim milk
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or you can use whole milk, or you can use 2%, you can use 1%
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But if you're really trying to cut down on the fat and calories
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that skim milk will work just fine. And I've got four egg yolks right here
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And after this thickens, then I'm gonna beat these up and I'm gonna temper them with a little bit
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of our hot custard And then we gonna splurge with a half a stick of butter is going to bring it up Now you don need to walk away from this pot You need to stand here and watch it In fact
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you know, if you can trust yourself that you've got the time and the attention
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you can cook this, you know, just in a regular saucepan, but you would need to stay right there
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with it and stir it constantly. So it's going to take a little bit longer this way. Rarely do I
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personally use a double boiler to make this because I usually have the time to stand right there with
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it. So, but I'm doing it the double boiler way. And for the cookies, I'm using a sugar-free
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shortbread cookie. And it's really not bad at all, y'all. Of course, I love shortbread
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it any way I can get it. So there we go. Okay. I've got a confession to make y'all
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My impatience ran out and, uh, I poured it from the double boiler right into my pot
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because I thought it was going to take a real long time. And I'm a big girl. I can stand up
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here and watch it, not let it scorch or burn. So my glasses kept sliding down on my face, so I took
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those off. So I'm just here with some boiling custard. And now it's time to temper our eggs
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And when I say temper, for you new cooks out there, to temper your yolks is to slowly get them warm and hot
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Because if I just dump those yolks in there, there's a good chance we'd have scrambled eggs
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and we don't want that so we're gonna slowly get them hot. I'm gonna add a
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little bit more. It's a nice big bowl you gave me Teresa to temper these eggs with
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I know, I know. Okay, that looks like it might have done it
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So I'm going to add that back to our custard. Get every bit of that yolk in there
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I going to put this back on the heat because it going to need to cook for another couple of minutes to just make sure our yolks are cooked And you see when I added the yolks it turned it
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a pale yellow like a custard should be. But if it's not yellow enough to suit you
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you could add a little yellow food color into it. That's what a lot of people do to their giblet gravy at Thanksgiving
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Oh, really? Yeah. Just add a little yellow food coloring to give it that little yellow tint
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So this is looking good, looking real good. So unless you're trying to do a lot of things at one time, I would skip the double boiler
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that's just me I pray for patience all right y'all can see this is nice and thick and got that pretty
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pretty pale yellow color to it so I'm going to add our half a stick of butter
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and a teaspoon of vanilla flavoring And that's the way I measure my vanilla
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Usually put a little extra in it. So now we've got to let this cool
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And then we'll be ready to put our banana pudding together. I'm going to use two bananas
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And I don't know how many cookies yet. I'm going to put them in this dish
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So as many as it takes is what I'm going to use
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So, like I said, hopefully this will take care of that big old sweet tooth
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Okay, so we're ready now to finish up that low-calorie banana pudding
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The custard has gotten solidly cooled, and it really is very good, y'all
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Somebody that's wanting sugar that's not supposed to have it, you're going to love it
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So I'm just gonna slice my bananas real quick. I didn't want to do those ahead of time
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because they'll brown on you so quickly. So I'm gonna get those sliced
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I got me out half a lemon and I'm gonna just dot them with a little lemon juice
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Hopefully they won't turn brown as fast as they would they would if I didn't use it
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So here we go. Uh-oh, man overboard
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All right And these cookies you be surprised how good they are Now uh sorry
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I meant to put my custard back down first. So a little custard
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and then we're gonna layer those cookies right on top of our custard
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This is a perfect size container to put this in. And we're gonna start with our custard
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and end with our custard. If you wanted to, you could certainly use more bananas
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if you wanted them. All right. No, you know what, this is what I think I'm gonna do
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I think I'm gonna do all of those on one layer. You know, it really depends on your pan size
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that you're putting your pudding together in. I won't do it just this way
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You can do it, you know, any way you please, really. I think y'all won't be pleasantly surprised
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at how good this tastes. It's really a very good substitute
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for Mama's Real Banana Puddin' or Mama's Real Nacho Mama's Banana Puddin'
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Now, if you wanted to at this point, you could make a meringue and put on top of it
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or you could just get some frozen topping and put on it, or fresh whipped cream
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You know, because fresh whipped cream has no carbs in it, and you could use the same monk fruit
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to sweeten the whipped cream with. So that's it
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Beautiful. And for somebody that can't have sugar, they gonna love it, y'all
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Oh, that mint smells so good. And isn't it pretty in this red dish
