Banana Pudding

recipe

Yield:

Makes 10 servings (serving size: 1 serving)

Recipe from

Nutritional Information

Calories 359
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

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 egg yolks
2 teaspoons vanilla extract
3 cups sliced ripe banana
45 reduced-fat vanilla wafers
4 egg whites
1/4 cup sugar

Preparation

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 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third 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 an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over pudding, sealing to edge of dish.

Bake at 325° for 25 minutes or until golden. Let cool at least 30 minutes.

Note:

January 2003
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