Banana Custard

I don't know about you, but I get tired of making banana bread or banana muffins every time I have "funky" bananas that need to be used.  This is so easy to make and has a great flavor.  I think a cool thing would be to let the kids have this for breakfast......they'll think you've lost your marbles! hahaha

BANANA CUSTARD

Makes 4 Servings

1 Serving = 2 PointsPlus™

1 cup (@3 small) very ripe bananas, puree'd

3/4 cup fat-free egg substitute
1/4 cup Splenda granulated
1/4 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 1/2 cup fat-free milk

Preheat oven to 350º. Spray 4 (7 oz) ramekins. Set aside.

Puree the bananas in a blender or food processor.

Add remaining ingredients and blend/process until well combined.

Pour into the sprayed ramekins.

Place a baking dish on the oven rack. Place the ramekins on the baking dish. Pour HOT water into the baking dish until almost to the top of the ramekins.

Bake 35 – 40 minutes until custard is set on the sides and slightly jiggly in the center.

Carefully remove the ramekins from the water to a rack to cool to room temperature. Cover with plastic and refrigerate until cold.

Enjoy!

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life!
Jan