Lightened Up Banana Pudding

• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon fine salt
• 1 1/2 cups lowfat (1-percent) milk
• 1 large egg
• 4 tablespoons reduced-fat sour cream
• 2 teaspoons vanilla extract
• 2 large ripe bananas
• 8 reduced-fat vanilla wafers, broken

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.
5. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth.
6. 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.
7. Transfer the mixture to a bowl and let cool until thick, whisking frequently.
8. Whisk in the sour cream and vanilla.
9. Cut the bananas into thin slices.
10. 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.
11. Serve immediately, or cover and refrigerate up to 4 hours.

sugar, cornstarch, salt, milk, egg, sour cream, vanilla, bananas, vanilla wafers

Taken from www.foodnetwork.com/recipes/food-network-kitchens/lightened-up-banana-pudding-recipe.html (may not work)