Ingredients:
half of cup of unsweetened vanilla almond milk
1/4 teaspoon of vanilla extract
1/4 teaspoon of almond extract
1/4 cup of sugar
3 tablespoons of cornstarch
1/8 teaspoon of salt
2 cups of cold water
3 medium bananas, sliced
1 cup of fat free whipped topping
Directions:
1. in a small saucepan, combine the almond milk1. In a small saucepan, combine the almond milk and extracts. Heat over medium heat until just bubbling.
2. Meanwhile, in a medium bowl, whisk together the sugar, cornstarch and salt. Gradually whisk in the water until smooth.
3. Once the milk mixture is bubbling, gradually add to the sugar mixture, whisking constantly until well combined.
4. Reduce heat and simmer for two minutes, stirring frequently. Remove from heat and allow to cool completely.
5. Stir in the sliced bananas and whipped topping. Pour into serving dishes and garnish with additional whipped topping.
6. Refrigerate for at least two hours before eating.
Yield: 4 servings
PointsPlus: 7 per serving
This recipe is really easy to follow and meets the Weight Watchers guidelines. The pudding is light and refreshing and will be a great summertime dish.
