Lanitis Banana Pudding

Method

• In a big pan combine the corn flour and salt together.
• Then, in a bowl combine the milk and honey. Mix together and add into the pan.
• Heat the pan over medium to high heat.
• Stir until it bubbles and remove from the heat.
• Whisk the eggs in a medium-sized bowl. Pour slowly ½ a cup of the hot milk mixture into the eggs, while stirring quickly.
• Combine the egg and milk mixtures together. Return the pan to medium-high heat, and whisk until the mixture starts to thicken.
• Transfer the mixture into a bowl, add the vanilla extract and mix.
• Add a thin layer of the pudding in a tray (8x8) and top with a layer of banana slices.
• Layer half of the mixture on top of the bananas and repeat with the rest of the ingredients.
• Cover with cling film and press onto the surface of the banana pudding. Refrigerate for at least 3 hours.

Nutrition Facts Table

Amount Per Serving

•  120 kcal calories, 6%
• 3g Fat, 4%
• 0.6g Saturated Fat, 3%
• 20g Carbohydrates, 7%
• 11g Sugars
• 1g Fiber, 4%
• 4g Protein, 8%

* % of the reference intake for an average adult (8400Kj/2000 kcal)

*  Nutrition Facts Table and the symbols refer to the standard recipe and not to the serving suggestions.

* The recipe is exclusively made for Lanitis Fresh 100% Cypriot Milk 1,5% and is signed by Dimitra Panagi - Clinical Dietician & Nutritionist.