I have made this recipe several times and it's fantastic! You can not tell it's "light" at all - I even use skim milk; which as another reviewer noted you may need to cook the pudding a bit longer to get it to thicken. The pudding is very rich and silky with the mild crunch of the wafers (I use Nila) - it's very much a traditional banana pudding. The presentation is absolutely amazing with the browned meringue fluffed on top - it looks terribly impressive. Definitely will "wow" you - just eat it within ~3 days of making it as the fruit starts to brown and the meringue fall by then. The only only negative about this recipe is trying not to go back for seconds! - Enjoy!
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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