Monday, February 21, 2011

Banana Pudding


A few years ago Southern Living came out with an edition of their "best" recipes.  I saw this recipe and had to try it.  Banana pudding is a classic dessert that not many people will pass up.  There are easier ways to make it with instant pudding but if you want a truly authentic and delicious version you absolutely MUST try this!

I usually try and find the bananas that are a little over-ripe since bananas that are still a little green don't always do as well.  While Dad and I were wandering through the Farmers Market I came across some perfect bananas that the the vendor was glad to get rid of since they would probably have to be throw out sooner rather than later.

Banana Pudding

1/3 cup all-purpose flour
Dash of salt
2 1/2 cups 1% low-fat milk
1 (14 oz.) can fat-free sweetened condensed milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
2 1/4 to 3 cups sliced ripe bananas
45-50 reduced fat vanilla wafers (depending on baking dish)
4 egg whites
1/4 cup sugar

Combine flour and salt in a medium saucepan.  Gradually stir in 1% milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8 minutes or until thickened.  Remove from heat; stir in vanilla.  Layer banana slices, pudding and vanilla wafers.   Ending with banana slices on top.  Beat egg whites on high speed with an electric mixer until foamy.   Add sugar, one tablespoon at a time, beating  until soft peaks form and sugar dissolves (2 to 4 minutes) 
 Spread meringue over the pudding.
 Bake at 325 degrees for 25 minutes or until golden.  Let cool at least 30 minutes.  
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