Warm Banana Pudding Light |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a lightened version of the banana pudding served in the South...warm with meringue on top. This is similar to Old Fashioned Banana Pudding. It appeared in the Oct/Nov 2003 edition of Light and Tasty. Since then, Splenda for baking has come out, and you could probably use it for the pudding and meringue. Ingredients:
1/2 cup splenda granular, sugar substitute |
1/2 cup sugar, divided |
3 tablespoons cornstarch |
2 cups skim milk |
2 eggs, separated |
2 tablespoons light butter or 2 tablespoons margarine |
1 teaspoon vanilla extract |
2 large bananas, sliced |
1 teaspoon lemon juice (optional) |
12 reduced-fat vanilla wafers |
Directions:
1. In the top of a double boiler, combine the sugar substitute, 1/4 cup sugar and cornstarch.
2. Gradually stir in milk until smooth. Bring to a boil, stirring constantly. Cook and stir over simmering water until thickened.
3. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
4. Remove from the heat; stir in butter and vanilla.
5. Pour half of the pudding into an ungreased 1-quart baking dish. Toss bananas with lemon juice(if using); layer over pudding.
6. Arrange vanilla wafers in a single layer over bananas. Pour remaining pudding over wafers.
7. In a large mixing bowl, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over pudding.
8. Bake, uncovered, at 350°F for 12-15 minutes or until golden brown. Refrigerate leftovers.
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