Banana Pudding

By ctaubenheim

NOTE: An 8 inch square baking dish may be substitute for glass dishes. Arrange 1 cup bananas on bottom off dish. top with one third pudding mixture and 16 vanilla wafers. Repeat layers twice, ending with pudding. Arrange remaining 16 wafers around inside edge of dish, gently pressing wafers into pudding. Spread meringue over pudding, sealing edges; bake 20 - 25 minutes, cool as directed.

Ingredients

• 1/3 cup all purpose flour
• dash of salt
• 2 1/2 cups 1% low fat milk
• 1 (14oz) can fat free sweetened condensed milk
• 2 egg yolks, lightly beaten
• 2 tsp vanilla extract
• 3 cups sliced ripe bananas
• 48 reduced fat vanilla wafers
• 4 egg whites
• 1/4 cup sugar

Preparation

Step 1

Preheat oven to 325. Combine flour and salt in a medium saucepan. Gradually stir in 1% milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8-10 minutes or until thickened. Remove from heat, stir in vanilla. Layer 3 banana slices, 3 1/2 Tbsp pudding, and 3 vanilla wafers in each of 8 (1 cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 3 1/2 Tbsp pudding, and 3 vanilla wafers. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes). Spread about 1/2 cup meringue over each pudding. Bake at 325 for 15-20 minutes or until golden. Let cool 30 minutes.

Calories: 359
Total Fat: 3.6g
Cholesterol: 58mg
Sodium: 234mg
Carbs: 70.7g