Layered Low-Fat 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 (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.

Jenn B In SWMO


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