Ingredients
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1/2 cup packed dark brown sugar
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2 tbsp cornstarch
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2 large egg yolks
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2 cups low-fat milk
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1 tbsp butter
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1 tsp vanilla extract
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6 gluten-free sugar cookie
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2 bananas
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1/4 cup whipped cream
Steps
1
In a small heavy-duty saucepan, combine the brown sugar, cornstarch, and a pinch of salt. Add the egg yolks and whisk until smooth. Add the milk and whisk to combine. Heat to a boil on medium, stirring often. Continue to cook and stir 10–13 min., until mixture is thick.
2
Remove the pan from the heat and stir in the butter and vanilla. Let cool completely.
3
Once the pudding has cooled, crumble 1 cookie into the bottom of each serving cup. Top with sliced bananas and divide the pudding evenly between the cups. Top each with whipped cream and additional crumbled cookies.
