Banana Pudding

By phowley

Ingredients

• 1/3 c all-purpose flour
• dash of salt
• 2 1/2 c 1% low-fat milk
• 1 (14 oz) can fat-free sweetened condensed milk
• 2 egg yolks
• 2 tsp vanilla extract
• 3 c sliced ripe banana
• 45 reduced-fat vanilla wafers
• 4 egg whites
• 1/4 c sugar

Details

Servings 10

Preparation

Step 1

Preheat oven to 325.
Combine flour and salt in a medium saucepan.
Gradually stir in milks and yolks, and cook over medium heat, stirring constantly, 8 minutes or until thickened.
Remove from heat, stir in vanilla.
Arrange 1 c banana slices in bottom of a 2 quart baking dish.
Spoon 1/3 of pudding mixture over bananas.
Top with 15 vanilla wafers.
Repeat layers twice, ending with pudding.
Arrange remaining 15 wafers around inside edge of dish.
Gently push wafers into pudding.
Beat egg whites at high speed with electric mixer until foamy.
Add sugar, 1 tbsp at a time, beating until stiff peaks form and sigar dissolves (2-4 minutes).
Spread meringue over pudding, sealing to edge of dish.
Bake for 25 minutes or until golden.
Let cool at least 30 minutes.