ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Banana Pudding

Photo: Oxmoor House
Yield 10 servings (serving size: 3/4 cup)
Banana pudding is a simple Southern classic that has evolved into an all-American favorite. This recipe lightens up the traditional pudding by using low-fat milk, fat-free sweetened condensed milk and reduced-fat cookies.

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

Nutrition Information

  • calories 255
  • caloriesfromfat 10 %
  • fat 2.9 g
  • satfat 1 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 7.9 g
  • carbohydrate 49.5 g
  • fiber 0.1 g
  • cholesterol 51 mg
  • iron 0.4 mg
  • sodium 155 mg
  • calcium 161 mg

How to Make It

  1. Preheat oven to 325°.

  2. 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.

  3. 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.

  4. 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.

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