Banana Pudding

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

Calories:

255 (10% from fat)

Fat:

2.9g (sat 1g,mono 0.9g,poly 0.2g)

Protein:

7.9g

Carbohydrate:

49.5g

Fiber:

0.1g

Cholesterol:

51mg

Iron:

0.4mg

Sodium:

155mg

Calcium:

161mg