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,


Banana Pudding
From Cooking Light

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

  1. Preheat oven to 325°.
  2. Combine flour and salt in a medium saucepan.
  3. Gradually add milks and yolks; stir well.
  4. Cook over medium heat 8 minutes or until thick, stirring constantly.
  5. Remove from heat; stir in vanilla.
  6. Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third of pudding mixture over banana.
  7. Arrange 15 wafers on top of pudding.
  8. Repeat layers twice, arranging the last 15 wafers around edge of dish. Push cookies into pudding.
  9. Beat egg whites at high speed of a mixer until foamy.
  10. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
  11. 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)

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