2004 Warm Banana Pudding

By boandozzy

One serving equals 239 calories, 5 g fat (1 g saturated fat), 72 mg cholesterol, 116 mg sodium, 45 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Originally published as Warm Banana Pudding in Light & Tasty October/November 2003, p11

Ingredients

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

Details

Servings 6
Preparation time 30mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 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.

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.

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. Yield: 6 servings.

Editor's Note: This recipe uses both sugar and sugar substitute. It was tested with Splenda No Calorie Sweetener and Parkay Light stick margarine.