Banana Pudding

Name: Banana Pudding
Ingredients: 1/3 cup all-purpose flour; Dash of salt; 2 1/2 cups 1% low-fat milk; 1 (14-ounce) can fat-free sweetened condensed milk; 2 large egg yolks; 2 teaspoons vanilla extract; 3 cups sliced ripe banana, divided; 45 reduced-fat vanilla wafers, divided; 4 large egg whites (at room temperature); 1/4 cup sugar

10 ingredients

5 steps

Ingredients

1/3 cup all-purpose flour
Dash of salt
2 1/2 cups 1% low-fat milk
1 (14-ounce) can fat-free sweetened condensed milk
2 large egg yolks
2 teaspoons vanilla extract
3 cups sliced ripe banana, divided
45 reduced-fat vanilla wafers, divided
4 large egg whites (at room temperature)
1/4 cup sugar

Directions

1

Preheat oven to 325°.
2

Combine flour and salt in a medium saucepan. Gradually add milks and yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.
3

Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around edge of dish. Push cookies into pudding.
4

Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish. Bake at 325° for 25 minutes or until golden.
5

Note: Banana Pudding may be a bit soupy when you first remove it from the oven. Let cool at least 30 minutes before serving.