Banana Pudding

This is an old summertime favorite.
Found in Cooking Lite




Banana Pudding

Photo: Oxmoor House


Recipe from

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

Preparation

• Preheat oven to 325°.
• 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.
• 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.
• 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.

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


Cooking Light
MAY 1997