I found a replacement for the custard in the original Nilla Banana Pudding recipe. On page 106 of Cooking Light’s May/June 1992 issue is a recipe for a lighter version of Boston Cream Pie, developed by Elizabeth J. Taliaferro of Birmingham, Alabama. Vanilla Cream Filling is part of the recipe. I have used this recipe since discovering it in 1992. I think banana pudding made with this filling tastes just as good as the original.

The original Nilla Pudding is 287 calories per serving. I do not have a calorie amount for this version, but only one egg is needed, plus less flour and sugar (no meringue). The filling is made in a regular saucepan. No double boiler required. The serving amount is the same, 8, which comes to 4 servings per bowl.

Light Nilla Banana Pudding

Dry  Ingredients	Wet Ingredients
1/2 cup sugar 5 teaspoons cornstarch (I used all-purpose flower) 1/8 teaspoon sea salt with iodine 11 ounce box of Nilla Wafers	1 1/4 cups 1% low-fat milk (I used 2% Lactaid) 1 egg, lightly beaten 1/2 teaspoon vanilla extract 2 bananas

1.	Mix sugar, cornstarch (or flour), and salt together in a saucepan.
2.	Gradually add milk, stirring with a wire whisk until well blended.
3.	Bring mixture to a boil over medium heat and cook 1 minute, stirring constantly with the whisk.
4.	Gradually stir one fourth of the hot milk mixture into the beaten egg.
5.	Add the egg and milk mixture to the rest of the hot milk mixture, stirring constantly.
6.	Cook 3 minutes or until thickened and bubbly, stirring constantly. (I switch to using a wooden spoon at this point)
7.	Remove from heat and stir in vanilla flavoring.
8.	Put approximately 1 tablespoon of filling at bottom of bowl.
9.	Arrange vanilla wafers, with rounded side down, at bottom and along sides.
10.	Slice bananas over wafers. Pour filling over bananas.
11.	Repeat steps 9 and 10.
12.	Place single layer of wafers, flat side down at top.
13.	Cover bowl with plastic wrap. Place bowl in refrigerator. Chill until filling is set.