Low Sugar Banana Pudding

Now, down south, banana pudding is put on a pedestal

We love our banana pudding. It's just one of those things that's almost like sacrilegious

not to have a banana pudding on Sunday to go with your fried chicken

So today is all about my high sugar problem. And I know there's a lot of y'all out there with the same problem

and then there's a lot of y'all wanting to make sure you don't get the high sugar

So this is a perfect recipe for y'all to tune in on and watch

I am gonna make a sugar-free banana pudding, and I'm gonna start by mixing up one cup of a sugar substitute

Now, I'm gonna need something to thicken this, so I am gonna use three tablespoons of cornstarch

And you could use flour, but I have just found that the cornstarch is less likely to lump for you

Now, I'm gonna take my whisk, and I'm gonna whisk my dry ingredients together

And now I'm gonna add three cups of cornstarch. a skim milk

And I want to add a little bit at a time to make sure it's not lumpy

All right, I think that's pretty good. Now, I'm going to turn my fire up

and I'm going to let this cook until it starts to thicken. All right, now, before that gets too hot

I'm going to take my four egg yolks, and I'm going to temper them, y'all

by adding warm milk to them. And by temper, I mean to just slowly work those eggs up

and prepare them for the warmth of our dish. So I'm going to add some more

Because if you don't temper them, you know, you wind up with scrambled eggs in your custard

So, yes, that's nice and warm. So in they go And you want to beat those in pretty quickly And after you put your eggs in you just want to make sure

you get those eggs done. So you'll need to cook it probably two or three minutes

after you've added your yolks. And those yolks are going to give you

that beautiful golden color that your custard has. You know, and if that's not yellow enough for you

if you like it a little brighter, more vivid, all you have to do is add, like, two drops of yellow food coloring

So let me share with y'all the numbers that the original has

versus his sugar-free version while we're waiting on that to thicken. Now, your original has 325 calories

A serving. a serving, 29 grams of sugar, and 17 grams of fat. Now, the one that I'm making today, y'all

hold on to your seats. This one has only 185 calories, five grams of sugar, and 10 grams of fat

So that is a big, big difference, y'all. All right, so this is starting to get thick, y'all

Do you have butter and vanilla to go in? Yes, but that doesn't go until you take it off the heat

You don't want your vanilla to boil because that knocks down its flavor a good bit

So you want that to be added after it's removed from the heat

And the same goes for the butter. You want your butter to slowly melt into your hot custard

once it's been removed from the heat. You can see how nice and thick it is

So we're going to move it over here to our counter, and I'm going to stir in about a teaspoon of vanilla flavoring

And now, to make this nice and rich and to make us not feel like our high sugar is causing us to suffer

We're going to put about a half a stick of butter in there

And that's going to kick up that flavor and make it even richer and even creamier Look at that That is beautiful y And we would want this to cool down some

because the heat could cause our bananas to darken quickly, but I'm not gonna let it cool too long

because I do love warm banana pudding. Now, I've got some whipped cream over here

that has, again, been sweetened with a sugar substitute. So we're going to use that instead of a sugary meringue

So the first thing we want to do is put us a thin layer of custard

so that our cookies will have something to swim in. And I was real lucky

I found some sugar-free little shortbread cookies. And not only are they sugar-free, they're a pretty little shape

All right, so I'm going to put a layer of the cookie

Now, I'm going to take my bananas. And, you know, I tell people different families have different tastes

Some people like a lot of custard. Some people like a lot of cookies and bananas

So it depends on your taste preference as to how much you put of each

Me personally, I like a lot of custard. I know that surprises y'all

Well, when you were growing up, did you have those packets of custard? Packets of custard

I had like little packets of custard and put it on the fruitcake

Oh, my God, it was fun. No, growing up, our mother made everything from scratch

So, no, I don't know about a packet of custard. Is that what your mama gave you

My mother gave me a little dish she'd like to call inedible. That's what I'm doing cooking shows, to make up for

She could burn a salad, Paula. She could burn a salad? Uh-huh. Yeah

She was that good of a cook, Gordy. Yeah. All right, so on went another layer of custard

and you can take this into as many layers as you want

Can I come up and eat some? Please. All right. Just let me get it done

All right, so give me just a second. Oh, I'm sorry. Fat boy ran up with a spoon

I know, I know. When we were shooting for a network and Gordon would yell cut I would be always in the middle of tasting whatever I had cooked for that particular segment

And all of a sudden, I would be hit from behind. And whatever I was eating was removed from my hand. Uh-huh

And... Fell into my mouth. And fell into Gordon's mouth. That's right

All right, now, I'm not going to put our cream on this whole... No

But let me tell you why. Why? Because this is still warm

Oh, yeah. And that would break down our whipped cream. Okay. So I'm going to put our whipped cream on separately

And this is for you. I'm going to dip you... That's all I need. ...a bowl..

But I'm not arguing. ...of my sugar-free banana pudding. That's one serving

My goodness. Well, I don't know. Now, you just hold on. Let me do it

I'm trying to work out what the calories are again. Oh, it's only 185. Yes

All right, so now hold on. Hold on. Hey, baby. I can hear you

I can hear you. I can hear you salivate. I'll chew through the back of your head to get it up and down, Gordy

Okay, doll baby. I love custard. There you go. All right, thank you, Paula. You're welcome, Gordy, and I'm going to dip me a little bit. Beautiful

Mm-mm. I love the crunch of the cookie in there. Yeah, because see, because this didn't sit, you've still got the crunch of the cookie

Now, some people like it to sit so the cookie can absorb the custard and make it soft

But I love the crunch. My Auntie Laura used to make something like this. I love this

I know Gordon will eat anything, y'all. He's like that little boy Mikey 100 years ago in the commercial

But I'm a little bit more particular about Southern desserts, you know

so my mouth is really going to be the test. Go right ahead

I'm half a ball ahead of you. Gordon. Isn't it great? This is out of this world, y'all

It's really good. I mean, personally, I think this is such a keeper, y'all

And if you can't find a sugar-free cookie, you know, you can find something that's low-fat

Right. When you go out, feed your friends. Paula will be somewhere else on this network

just one click away. All right, thanks, guys. All right. We're good

We can cut