Annette Funicello's Peanut Banana Pudding recipe

1/2 cup light brown sugar, firmly packed
1/4 cup cornstarch
1/4 teaspoon salt
3 1/4 cups nonfat milk
3/4 cup creamy-style peanut butter
1 teaspoon vanilla extract
3 bananas, sliced
Whipped cream, sweetened

In a saucepan, stir together brown sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil; stir 1 minute. Remove pan from heat. Stir in peanut butter and vanilla extract. Pour peanut butter pudding between layers of sliced bananas in individual serving dishes. Chill to serve. Top with sweetened whipped cream if desired.

Yields 6 servings.

Per Serving: 360 Calories; 17g Fat (40.3% calories from fat); 13g Protein; 43g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 314mg Sodium

Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates