Banana Pudding
A simple southern classic.
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
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.