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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Banana Pudding

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.

Cooking Light MAY 1997

  • Yield: 10 servings (serving size: 3/4 cup)

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

Preparation

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.

Nutritional Information

Amount per serving
  • 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
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Banana Pudding recipe

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