Lightened Up Banana Pudding

Ingredients

• 2 large bananas ripe
• 2 tablespoons cornstarch 
• 1 large eggs 
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 1.5 cups lowfat milk (1 percent)
• 0.1 teaspoon salt fine
• 0.3 cup sugar 
• 2 teaspoons vanilla extract pure
• 8  vanilla wafers reduced-fat

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth.
2. Heat over medium-high heat, whisking, until bubbles begin to form.
3. Remove from the heat.
4. Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously; whisk until smooth.
5. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes.
6. Transfer the mixture to a bowl, whisk in the sour cream and vanilla and let cool until thick, whisking frequently.
7. Cut the bananas into thin slices.
8. Layer a few banana slices, a few wafer pieces and 2 tablespoons of the prepared pudding in each of 4 glasses; repeat the layering once and then top with a final layer of pudding.
9. Serve immediately or cover and refrigerate for up to 4 hours.