Prep 20 mins
Cook 30 mins
This smooth custard has a hidden chocolate-crunch surprise. Easy to make on the stovetop, it should be made-ahead to give it time to chill.
- 59.14 ml granulated sugar
- 44.37 ml tapioca starch (*see note below)
- 1.23 ml salt
- 3 eggs, separated
- 566.99 g banana nectar (I find this on the ethnic aisle in my stores)
- 2.46 ml vanilla extract
- 13-14 gingersnap cookies
- 236.59 ml granola cereal, banana walnut flavor, divided
- 236.59 ml fat-free whipped topping, thawed
- 2 medium bananas (6 inch)
- 85.04 g dark chocolate, finely chopped
- * Cooks note: If you don't have/can't find tapioca starch, whiz instant tapioca in the blender or food processor until the beads pulverize.
- Combine sugar, tapioca starch, salt and egg yolks, whisking until smooth.
- Heat banana nectar over medium-low heat in a small, heavy saucepan, gradually whisking in the egg mixture. Heat until thick and gently bubbling stirring constantly. Remove from heat.
- Whisk egg whites until light and frothy.
- Gradually add several tablespoons of the hot nectar and blend in gently. (You don't want it to scramble!).
- Return pudding to low heat and fold in the hot egg whites.
- Stir until mixture returns to tiny bubbles. Remove from heat. Add 1/2 teaspoon vanilla. Set aside to cool.
- Layer small ginger snaps on the bottom of a 2 quart baking dish (or individual dessert dishes.).
- Sprinkle about 1/4 cup of the granola to fill the open spaces.
- Slice bananas.
- Lightly fold whipped cream into cooled pudding.
- Spoon 1/2 of the pudding over the cookies and granola, top with the banana slices, sprinkle with the remaining granola and half of the chopped chocolate.
- Cover with remaining pudding and garnish with rest of chocolate.
- Cover and chill. Serve with a dollop of reduced fat whipped cream if desired.