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Homemade, creamy banana pudding gets dressed up to salute the red, white and blue with fresh strawberries, blueberries, and whip cream.
Category:
Dessert, Holiday
Ingredients:
- 2 whole
ripe Chiquita Bananas
- 1/3 cup
Sugar
- 1/4 cup
Cornstarch
- 1
Dash salt
- 1
Egg yolk, beaten
- 2 1/2 cups
Milk
- 1/2 tsp.
Vanilla
- 1/2 cup
Whipped cream
- 1 cup
Sliced strawberries
- 1/2 cup
Blueberries
Instructions for:
best Patriotic Chiquita Banana Pudding Recipe
Mash one banana and slice the other; set aside. In a heavy saucepan combine sugar, cornstarch, and salt. Whisk the egg yolk into the milk, and then whisk liquid into the dry ingredients in the saucepan. Set over medium high heat, stirring constantly until mixture begins to thicken. Stir in mashed banana and continue to cook until pudding begins to boil. Remove from heat; stir in vanilla, then fold in the sliced banana. Pour into a 1 qt. bowl and place a piece of wax paper on the surface of the pudding to keep it from forming a skin. Chill. When cold, decorate the top of the pudding with the whip cream, strawberries and blueberries.
Tip: use refrigerated, whipped cream in a can with a decorative nozzle and pipe cream around edge of pudding, then place the berries in the center of the whipped cream
Serving Suggestions: This dessert can also be prepared in individual 1-cup dessert bowls, or can be layered like a trifle.
Nutrition Information Per Serving:
Nutrition Information Per Serving: Calories 300; Total Fat 11 g (Sat 6 g, Trans 0 g, Poly 0.5 g, Mono 3 g); Cholesterol 85 mg; Sodium 140 mg; Potassium 520 mg; Total Carbohydrates 46 g; Dietary Fiber 3 g; Total Sugars 30 g; Protein 7 g. Percent Daily Value: Vitamin A 8%; Vitamin B6 15%; Vitamin C 50%; Vitamin D 15%; Calcium 20%; Iron 4%.