Rating: 4.5 stars
14 Ratings
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  • 5 star values: 12

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.

Recipe by Cooking Light May 1997

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Aaron Kirk; Prop Styling: Sarah-Elizabeth Cleveland; Food Styling: Julia Levy

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

255 calories; calories from fat 10%; fat 2.9g; saturated fat 1g; mono fat 0.9g; poly fat 0.2g; protein 7.9g; carbohydrates 49.5g; fiber 0.1g; cholesterol 51mg; iron 0.4mg; sodium 155mg; calcium 161mg.
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