Warm Banana Pudding

10 ingredients
3 steps

Ingredients

  • Sugar substitute equivalent to 1/2 cup sugar
  • 1/2 cup sugar, divided
  • 3 tablespoons cornstarch
  • 2 cups fat-free milk
  • 2 eggs,
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 2 large ripe bananas, sliced
  • 1 teaspoon lemon juice
  • 12 reduced-fat vanilla wafer

Directions

  1. 1
    In a large saucepan, combine the sugar substitute, 1/4 cup sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil, stirring constantly. Cook and stir until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla.
  2. 2
    Pour half of the pudding into an ungreased 1-qt. baking dish. Toss bananas with lemon juice; layer over pudding. Arrange vanilla wafers in a single layer over bananas. Pour remaining pudding over wafers.
  3. 3
    In a large bowl, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over pudding. Bake, uncovered, at 350° for 12-15 minutes or until golden brown. Refrigerate leftovers.

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