Banana Pudding
- 1/3 c. all-purpose flour
- 2 1/2 c. 1% or 2% milk
- 1 can (14oz) fat-free sweetened condensed milk
- 2 large egg yolks
- 2 tea. vanilla extract
- 3 c. sliced ripe banana, divided
- 45 reduced-fat vanilla wafers, divided
- 4 large egg whites (at room temp.)
- 1/4 c. sugar
Preheat oven to 325°.
Combine flour and a dash of salt in a med. saucepan. Gradually add milks and yolks; stir well. Cook over on med. heat 8 min. 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 1/3 of pudding mixture over bananas. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around the edge of dish sticking them into the pudding on their edge.
Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tbl. at a time, beating until stiff peaks form. Spread meringue evenly over pudding sealing to edge of dish. Bake for 25min. or until golden brown.
NOTE: Banana Pudding may be a bit soupy when you first remove it from oven. Let it cool for at least 30min. before serving.