This recipe comes from a website that I follow. It’s called Hungry Girl and they have some really fun and easy recipes. Every now and then I get a craving for some pudding, my personal favorite is chocolate and tapioca, but this one looked really good and it’s a must try.
12 oz. peeled extra-ripe bananas (about 3 medium bananas; about 1 lb. before peeling)
1 packet natural no-calorie sweetener (like Truvia)
1/4 tsp. vanilla extract
2 1/2 cups unsweetened vanilla almond milk
3 tbsp. cornstarch or arrowroot powder
Seasonings: cinnamon, salt
In a blender or food processor, combine bananas, sweetener, and vanilla extract. Add 2 cups almond milk, 1/4 tsp. cinnamon, and a dash of salt. Puree until smooth.
In a medium nonstick pot, combine cornstarch/arrowroot with remaining 1/2 cup almond milk. Stir to dissolve. Add banana mixture, and mix well.
Set heat to medium. Stirring frequently, cook until mixture thickens, about 8 minutes.
Transfer to a large bowl. Let cool, about 30 minutes.
Cover and refrigerate for 2 hours, or until thickened and chilled.
MAKES 6 SERVINGS