Yesterday I promised that I wasn't going to tempt you with any rich, indulgent, decadent desserts and so today I am keeping my promise with another guilt-free dessert! Fruit puddings are a great, light, creamy alternative to a piece of cake or pie. I love puddings for their texture, their coolness, and their smooth goodness. Of course, we will all be having pasta dishes for dinner and what better way to end a delicious meal than with a yummy taste treat. To make banana pudding,
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 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 cool at least 30 minutes before serving.
Yield: 10 servings (serving size: 3/4 cup)
NUTRITION PER SERVING
CALORIES 255(10% from fat); FAT 2.9g (sat 1g,mono 0.9g,poly 0.2g); PROTEIN 7.9g; CHOLESTEROL 51mg; CALCIUM 161mg; SODIUM 155mg; FIBER 0.1g; IRON 0.4mg; CARBOHYDRATE 49.5g