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Banana Pudding

Yield Makes 10 servings (serving size: 1 serving)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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