5 servings: 79 mg. sodium per serving

(To prevent a skin forming on top of the pudding, cover the pudding with plastic wrap after it cools in the refrigerator. Keep refrigerated until serving time.)

1/4 cup sugar
2 eggs
dash salt (about 1/16 teaspoon)
2 Tablespoons cornstarch
2 cups soy milk (unsweetened, low sodium)
2 teaspoons vanilla
1 to 2 bananas
Ground nutmeg for garnish

Prep. Instructions

1. Measure cornstarch into a bowl.
2. Measure milk into a separate bowl. Remove 2 Tablespoons milk; add to cornstarch.
3. Beat the 2 Tablespoons of milk into the cornstarch until smooth.
4. Have all other ingredients on hand.

Cooking Instructions

1. Place sugar and eggs into a 2 quart saucepan. Stir with a wire whisk until well combined. Add salt; stir to combine.

2. Pour milk into egg mixture; stir to combine well with wire whisk.

3. Add cornstarch mixture; stir to combine. Bring mixture to a boil over medium heat, stirring constantly. Turn down heat and let mixture boil softly until thick, stirring constantly, about 2 minutes.

4. Remove pan from heat. Add vanilla. Stir to combine.

5. Using a 1-1/2 quart bowl or 5 individual custard cups, layer banana slices (1/4 inch thick) with pudding mixture, ending with pudding. Garnish with ground nutmeg. Refrigerate.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds