I just made banana pudding. I used Doug's recipe for coconut cream pie (filling only) and made a couple changes. Here's the link to the coconut cream pie information
http://www.fattoskinny.net/index.php?topic=3632.msg33974#msg33974I split the ingredients in half in case it didn't turn out but I must admit it was absolutely delish with 2 umpadoodle cookies! I was thinking if you made smaller umpadoodles and only rolled them in xylitol without the cinnamon wouldn't that make the wafers? The umpadoodles get crispy because the xylitol kind of carmelizes when baked. If you take Umpa's suggestion and make individual servings and add the "wafers" at last minute it would be great!
1/4 cup xylitol
1/2 and 1/4 tsp xantham gum
1/4 tsp salt
1/2 cup unsweetened almond milk (.5)
1 cup heavy whipping cream
1/4 cup egg beaters (replaced 3 beaten egg yolks) (1)
1/2 tbl butter
1 1/2 tsp sauer's banana extract (replaced vanilla)
1 tsp Davinci SF Banana syrup (replaced coconut emulsion)
Follow Doug's directions of combining xylitol, xanthum gum and salt in large mixing bowl.
Gradually stir in heavy whipping cream and almond milk.
Transfer mixture to saucepan, cook on medium heat, stirring constantly until thickens and boils.
Boil for 1 minute and remove from heat.
Put egg beaters and banana extract in bowl and whisk.
Slowly add 1/2 cooked mixture to eggs while whisking.
Stir egg mixture back into pot and add Davinci SF Banana syrup (I added butter here too)
Place pot back on medium high heat and bring back to a boil for 1 minute stirring constantly.
When done I placed in freezer to cool for about 15 minutes (I was in a hurry to taste LOL), then transfered to the frig. Makes 4 small servings or 2 larger servings. Got the thumbs up from hubby!!
