Banana Pudding
A simple southern classic.
Servings: 8
Ingredients
Pudding
- ⅓ cup all-purpose flour
- Dash of salt
- 2 ½ cups 1% low-fat milk
- 1 14 oz can fat-free sweetened condensed milk
- 2 egg yolks lightly beaten
- 2 tsp vanilla extract
- 3 cups sliced ripe bananas
- 48 reduced-fat vanilla wafers
Meringue
- 4 egg whites
- ¼ cup sugar
Instructions
- Preheat oven to 325°. Combine flour and salt in a medium saucepan. Gradually stir in 1% milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8 to 10 minutes or until thickened. Remove from heat; stir in vanilla.
- Layer 1/3 of banana slices, 1/3 of the pudding and 16 vanilla wafer in an 8 inch baking dishes. Repeat layers twice, ending with pudding. Arrange remaining 16 wafers around inside edge of dish, gently pressing wafers into pudding.
- Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread about meringue over pudding.
- Bake at 325° for 15 to 20 minutes or until golden. Let cool 30 minutes.