Prep 30 mins
Cook 15 mins
This is a lightened version of the banana pudding served in the South...warm with meringue on top. This is similar to Old Fashioned Banana Pudding. 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.
- 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
- In the top of a double boiler, combine the sugar substitute, 1/4 cup sugar and cornstarch.
- Gradually stir in milk until smooth. Bring to a boil, stirring constantly. Cook and stir over simmering water until thickened.
- 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.
- Remove from the heat; stir in butter and vanilla.
- Pour half of the pudding into an ungreased 1-quart baking dish. Toss bananas with lemon juice(if using); layer over pudding.
- Arrange vanilla wafers in a single layer over bananas. Pour remaining pudding over wafers.
- 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.
- Bake, uncovered, at 350°F for 12-15 minutes or until golden brown. Refrigerate leftovers.