Sweet, cool, soothing, filling, and easy to make—this is a pudding that’s just right for hot summer days.  This dish is also a new version of a versatile favourite. (Earlier warm pudding versions used dried cranberries and puréed pumpkin or squash.)

I keep finding myself coming back to this pudding recipe whenever a possible ingredient makes itself  known: in this case, aging bananas crying out to be puréed.   But bananas are calorie-expensive, my rational mind argued.  But they’d be delicious in this pudding, my stomach-inclined mind replied.  Think of something! 

That something was to tweak the original recipe by using liquid egg substitute instead of whole eggs and almond milk instead of soy milk.  That didn’t make a significant change in taste but it did lower the Weight Watcher points and, hence, calories.  My stomach-inclined mind immediately thought of adding chocolate or coconut, but I ignored it as best I could!

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