STRAWBERRY BANANA CUSTARD
Was looking for something that was healthy to eat..I had bananas and strawberries but I didn't want a smoothie..I started thinking about what I could make..this is what I came up with..my initial thoughts was to make a fruit quiche..had to quickly change gears and make this into a custard..is deliscious and healthy..to make this...
Provided by Cindy Rice
Categories Fruit Breakfast
Time 50m
Number Of Ingredients 14
Steps:
- 1. Peel bananas and put in mixing bowl..wash, hull strawberries.. Then slice and dice and add to mixing bowl..
- 2. NEXT: friend up your walnut in a nut grinder( I have a coffee bean grinder that works wonders for this little chore..) throw in bin mixing bowl..grind your flax seed to fine powder..throw in the mixing bowl..with electric mixer mix all that's in mixing bowl..( well ) ..add your ricotta cheese.. Mix well.
- 3. Then add your spices and salt..mix well..measure your brown sugar..add to mixing bowl..mix well.
- 4. Measure your almond milk..add to mixture..mix well.. (I'm pretty sure I only used a cup..) crack your eggs into bowl...mix well making sure to break up eggs and mix thoroughly..
- 5. Pour into deep dish pie plates.dividing evenly..
- 6. Heat oven to 375°. Place custard in oven.increase to 400°. Bake for 15 min. Then reduce back down to 375° and bake for another 15 min.
- 7. While custard is cooling..melt your kisses with some butter and using a plastic bag put your chocolate mixture in bag..seal , snip a corner of bag, then drizzle in your choice of design on top of custards..( I left one w/out chocolate )..
- 8. Serve with fresh whipped cream. ENJOY...!!
- 9. GONE..!! Lol
BANANA CUSTARD PUDDING
This banana custard pudding is easy to stir up anytime. -Hazel Fritchie, Palestine, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. , Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.
Nutrition Facts : Calories 235 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 125mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
2 MINUTE LOW FAT STRAWBERRY AND BANANA CUSTARD COMFORT FOOD!
I needed a delicious sugary fix and fast and as I'm suffering a bit a of a cold/flu virus as I type this, and much to my extreme irritation I can hardly taste anything :( I guess my body needs extra energy to fight off the infection - well this will certainly help boost the energy and this really simple and extremely sweet Strawberry-banana instant dessert certainly tastes great ! I wanted as few calories and fat as I could persuade my cravings to settle for - so obviously there are a few - but they're all made up of good stuff :) Very little fat and not so many calories that I'm being ridiculous.
Provided by Ethan UK
Categories Dessert
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put the kettle on.
- Spoon custard into microwaveable bowl (or I guess you could use canned rice-pudding if you like it) and Microwave on full until it rises, (keep an eye on it though or you'll need to clean the microwave later :).
- When it's bubbling near the top of the bowl stop microwave and leave to stand whilst --
- Leaving peel on banana, chop it in half. (You might fancy the other half in a minute, but it will otherwise keep ok for a couple of days on the top shelf in the refrigerator -- ( -- although the skin will go black after a day or two - doesn't affect the middle bit at all though.).
- Peel the half banana & discard peel.
- Holding banana lengthways in your hand, slice it lengthways right thru. Then rotate it and slice lengthways again so it's quartered into long quarters. Supporting it in your hand and fingers chop it roughly at quarter inches intervals lengthways to end up with lots of hasty cut chunky segments.
- Disperse the banana bits across the top of the custard.
- Get a small pot or egg cup and spoon a generous teaspoon of your favourite strawberry jam/jelly into it.
- Pour on a little of the hot water from the kettle - just enough to make it runny enough to pour like a thick sauce across the top of the banana bits.
- Pour strawberry sauce across top of bananas and custard and put the bowl back into microwave for about 45 seconds so (probably a bit less with a microwave more powerful than my 18 year old machine :) You don't want to boil it, just hot.
- Take out and if it seems hot enough pour over a teaspoon or so of granulated sweetener (or sugar) - to taste. Sprinkle cinnamon across the top and serve.
- Not a lot to it but it's quick, sweet, very tasty and very enjoyable and it's a great way to use up bananas that are too soft and squishy. Plus you won't blow up like a balloon on the caloric load - unless you eat two dozen portions!
- Note:.
- It won't matter if the bananas are still very fresh as once heated they soften and sweeten a lot.
Nutrition Facts : Calories 711.7, Fat 10.2, SaturatedFat 3.2, Cholesterol 402.9, Sodium 441.5, Carbohydrate 147.8, Fiber 1.7, Sugar 10.8, Protein 11.4
STRAWBERRY BANANA CREAM PIE
Make and share this Strawberry Banana Cream Pie recipe from Food.com.
Provided by Malriah
Categories Pie
Time 3h20m
Yield 6-8 pieces
Number Of Ingredients 10
Steps:
- In medium saucepan, combine sugar, cornstarch and salt.
- Blend together egg yolks and milk.
- Stir small amount of milk mixture into dry ingredients, making a smooth paste.
- Gradually blend in remaining milk mixture.
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Allow to boil for one minute.
- Remove from heat and stir in Vanilla.
- Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes.
- Arrange Strawberries in the bottom of the pie shell, reserving about 1/4 of them for garnish.
- Pour half of the custard over berries.
- Layer bananas over custard layer and top with remaining custard.
- Cover and refrigerate for at least 3 hours.
- Garnish with reserved berries and whipped cream.
Nutrition Facts : Calories 289.6, Fat 11.7, SaturatedFat 4.3, Cholesterol 122.1, Sodium 233.3, Carbohydrate 41, Fiber 2.1, Sugar 22.5, Protein 6
STRAWBERRY BANANA TRIFLE
No matter where I take this dessert, the bowl is emptied in minutes. It's fun to make because everyone oohs and ahhs over how pretty it is. -Kim Waterhouse, Randolph, Maine
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside. , In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. Toss bananas with lemon juice; drain and set aside. , Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.
Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 217mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
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