Warm Banana Pudding Light

Submitted by ColCadsMom

"This is a lightened version of the banana pudding served in the South...warm with meringue on top. This is similar to Recipe #32625. 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."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 6

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.