Great recipe..gonna try this..:) Here is the link of an another delicious pudding recipe.. http://www.givoli.com/recipes/491?RecipeName=Apple-Pudding-Recipe#.U1Tg_VWSwnM
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.
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- Calories: 255
- Calories from fat: 10%
- Fat: 2.9g
- Saturated fat: 1g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.2g
- Protein: 7.9g
- Carbohydrate: 49.5g
- Fiber: 0.1g
- Cholesterol: 51mg
- Iron: 0.4mg
- Sodium: 155mg
- Calcium: 161mg
- 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
- Preheat oven to 325°.
- 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.
- 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.
- 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.
- Note: Banana Pudding may be a bit soupy when you first remove it from the oven. Let cool at least 30 minutes before serving.
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