Title: Peanut Butter-Pineapple-Banana Pudding
Categories: Dessert
Yield: 8 Servings
| 1/4 | c | Reduced-fat peanut butter |
| 24 | | Reduced-fat vanilla wafers |
| 1 | lg | Banana, sliced |
| 1 | cn | (8-ounce) crushed pineapple, well drained |
| 1/2 | c | Sugar |
| 1/4 | c | All-purpose flour |
| 1/8 | ts | Salt |
| 2 1/2 | c | Low-fat milk |
| 1/2 | c | Egg substitute |
| 2 | ts | Vanilla extract |
Spread peanut butter on 12 vanilla wafers, and top with remaining wafers.
Arrange in bottom of a 1-quart baking dish; top with banana and pineapple.
Combine sugar, flour, and salt in a medium saucepan; gradually whisk in
milk and egg substitute. Bring to a boil; reduce heat, and simmer, whisking
constantly, 3 minutes. Stir in vanilla, and spoon over fruit. Cover and
chill at least 2 hours. Per 1/2 cup: Calories 193, Fat 3.6g. By Gerald
Edgerton on May 18, 1996