 Serving Size: ¾ c
*3 cups skim milk
*½ cup sugar
*¼ t salt
*6 T flour
*2 egg yolks or ¼ cup egg substitute, beaten
*1 t vanilla
4 egg whites
4 T sugar
2 cups vanilla wafers, reduced fat (2 cups)
3 medium bananas (approx. 2 ½ cups)
*May substitute large size pudding mix for these ingredients. Follow package directions for preparation.
- If making pudding from recipe, scald 2 cups of milk over boiling water. Mix sugar, salt and flour with remaining cup of milk. Stir into hot milk and cook slowly until thickened, stirring constantly. Cover and cook over boiling water for 5 minutes.
- Mix a little of the hot mixture into egg yolks, stirring all the while.
- Slowly add egg mixture to custard, stirring vigorously.
- Cook 2 minutes longer. Add vanilla and cool.
- Line a 2 qt. (8x11) glass dish with vanilla wafers. Pour half of cooled pudding mixture over wafers.
- Cover pudding with sliced bananas and another layer of vanilla wafers. Add remaining pudding and another layer of bananas.
- Beat egg whites until frothy. Gradually add 1 T. at a time while continuing to beat egg whites. Beat until egg whites form stiff peaks.
- Spread over banana pudding, making sure to seal edges of dish with egg whites.
- Bake in preheated oven 325 degrees for 12 to 18 minutes. Cool before serving.
Nutrition
Calories: 245
Fat: 4 grams
Sodium: 155 mg
Carbohydrate: 45 grams
Recipe from Cooking for Your Heart featuring East TN Recipes (AHA).
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