Source:

lucky

Serves/Makes:8

Ingredients

• 1/3 cup (80 ml) all-purpose flour
• 1 Dash of salt
• 2-1/2 cups (600 ml) 1% milk
• 1 14 oz (392 grm). can fat-free sweetened condensed milk
• 2 large egg yolks
• 2 tsp (10 ml). vanilla extract
• 3 cups (700 ml) sliced ripe (but firm) banana, divided
• 48 reduced-fat vanilla wafers, divided
• 4 large egg whites (at room temperature)
• 1/4 cup (60 ml) sugar

Preparation

• Preheat oven to 325 degrees (175 C.).
• Combine flour and salt in medium saucepan.
• Gradually add milks and yolks; mix well.
• Cook over medium heat 9 minutes or until thick, stirring constantly.
• Remove from heat; stir in vanilla.
• Layer 1 cup (225 ml) banana slices in a 2 quarts (1900 ml) baking dish.
• Ladle one-third of pudding mixture over banana.
• Arrange 15 wafers on top of pudding.
• Repeat layers twice, arranging the last 18 wafers around edge of dish. Plant these last cookies into pudding.
• Beat egg whites at high speed of a mixer until foamy.
• Gradually add sugar, 1 tbsp (15 ml) at a time, beating until stiff peaks form.
• Spread meringue evenly over pudding, sealing to edge of dish.
• Bake at 325 degrees (175 C.) for 25 minutes or until golden.

Comments

Note: Banana Pudding may be a bit soupy when you first remove it from the oven. Let cool 30 minutes before serving.