Light banana pudding

Ingredients:

• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/8 tsp fine salt
• 1.5 cups of milk with 1% fat content
• 1 large egg
• 1/4 cup low-fat sour cream
• 2 tsp vanilla extract
• 2 large ripe bananas
• 8 pcs. vanilla wafer cookies reduced fat, broken into pieces

Preparation:

1. In a large saucepan, combine the sugar, cornstarch, and salt. Stir in the milk until smooth. Heat over medium-high heat, whisking until bubbling. Remove from heat.
2. In a medium bowl, beat the egg. While whisking vigorously, slowly pour 1/4 cup of the hot milk mixture into the egg; whisk until smooth. Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until the pudding thickens and begins to bubble, 1 to 2 minutes. Pour the mixture into a bowl, stir in the sour cream and vanilla, and let it cool, whisking frequently, until thickened.
3. Thinly slice the bananas. Layer a few banana slices, a few cookie pieces, and 2 tablespoons of the prepared pudding into 4 prepared bowls; repeat the layers one more time, then top with the remaining pudding. Serve immediately or cover and refrigerate for up to 4 hours.