Recipe#9189
Title: Banana Pudding 02
From: Terry Pogue tpogue@idsonline.comNewsgroups: rec.food.recipes
Subject: Banana Pudding
Date: 4 May 1997 08:03:05 -0600
Message-ID: <199704302033.QAA27506@ids2.idsonline.com>
Banana Pudding
1/3 cup flour -- all purposedash salt
2 1/2 cups 2% low-fat milk
14 ounces sweetened condensed milk -- fat free
2 large egg yolk
2 teaspoons vanilla
3 cups banana -- sliced and divided
45 whole vanilla wafer cookies -- divided
4 large egg white -- room temperature
1/4 cup sugar
Preheat oven to 325F. 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 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 325F for 25 minutes or until golden. Yield: 10 servings
(serving size: 3/4 cup).
Per serving: 381 Calories; 11g Fat (26% calories from fat); 9g Protein;
63g Carbohydrate; 78mg Cholesterol; 187mg Sodium
NOTES : Banana Pudding may be a bit soupy when you first remove it from
the oven. Let it cool at least 30 minutes before serving.