Banana-vanilla yogurt gives this pudding a taste that could make a person wonder why she ever made instant pudding from a box. Top it with whipped cream and grated nutmeg, and you've got perfect, made-from-scratch comfort food.
|2 tablespoons and 2 teaspoons arrowroot||1 teaspoon vanilla|
|1/2 cup brown sugar||1 cup organic low-fat banana-vanilla yogurt|
|1 1/2 cups organic whole milk||2 bananas, sliced|
|2 tablespoons unsalted butter cut into pieces|
In a small bowl, combine arrowroot with equal amounts of cold water to make a thick paste. Whisk together brown sugar, salt, arrowroot and milk in a heavy saucepan over medium heat. Bring to simmer (avoid boiling as it will thin arrowroot) and whisk constantly for 30 seconds. Remove from heat and whisk in butter and vanilla. Continue to whisk for another minute, then whisk in yogurt. Divide pudding mixture evenly between 4 serving bowls. Let cool to room temperature, cover and refrigerate for 2 hours before servings. A great recipe to make a day in advance. Garnish each serving with ½ banana, sliced. Makes 4 servings.