Banana Pudding with Mandarine Cream

Loosely related to a dessert from the English-speaking islands of the West Indies, this makes a wonderful - and legal - winter fruit pudding. Despite its richness, it has next to no fat and, if you use eggs modified with omega 3 oil, it couldn't be more nutritionally sound.

60 minutes Prep: 60 minutes

305 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	large	bananas
200	grams	caster sugar
6	tablespoons	mandarine juice
3	tablespoons	rum	white
4	large	eggs	separated
1	pinch	salt
3	tablespoons	sugar
210	ml	mandarine juice

Directions

Mash 4 large bananas (if anything, slightly overripe) with 200 g caster sugar, 6 tablespoons mandarin juice and 3 tablespoons white rum. Separate 4 eggs and beat the whites with a pinch of salt until they stand in stiff peaks.

Fold the whites through the banana mixture gently and turn the mixture into a serving dish or dishes. Chill for several hours until set.

Meanwhile, beat the egg yolks with 3 tablespoons of sugar until thick and creamy. Tip the mixture into the top of a double boiler or a basin over simmering water, add 210 mL of mandarine juice and whisk over a gentle heat until it reaches coating consistency. Don't let it boil.

Chill for several hours. Serve with the pudding.

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Nutrition Facts

Serving Size 174g

Amount per Serving

Calories 305 11% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 141mg	47%
Sodium 48mg	2%
Total Carbohydrate 61.0g	20%
Dietary Fiber 2.0g	9%
Sugars 51.0g
Protein 5.0g	10%

Vitamin A	4%		Vitamin C	13%
Calcium	2%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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