Recipe#13193

Title: Banana Pudding

From: combatlit@aol.com (Combat Lit) 
 Newsgroups: rec.food.baking 
 Subject: Low-Fat Banana Pudding 
 Date: 5 Apr 1999 06:31:22 GMT 
 Message-ID: <19990405023122.29592.00002860@ng04.aol.com> 

1/3 cup all-purpose flour
 Dash of salt
 2 1/2 cups 1% low-fat milk
 1 (14-ounce) can fat-free sweetened condensed milk
 2 large egg yolks
 2 teaspoons vanilla extract
 3 cups sliced ripe (but firm) banana, divided
 45 reduced-fat vanilla wafers, divided
 4 large egg whites (at room temperature)
 1/4 cup sugar
 Preheat oven to 325.
 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
 on top of pudding.  Repeat layers twice, arranging the last 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 325 for 25 minutes or until golden. (Note: Banana Pudding may
 be a bit soupy when you first remove it from the oven.  Let it cool
 at least 30 minutes before serving.