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BANANA - Pudding
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| 1/3 c | flour |
| Dash | salt |
| 2 1/2 c 1% | low-fat milk |
| 1 (14 oz) can | fat-free sweetened condensed milk |
| 2 | egg yolks, lightly beaten |
| 2 tsp | vanilla extract |
| 3 c | sliced ripe bananas |
| 48 reduced fat vanilla wafers | |
| 4 | egg whites |
| 1/4 c | sugar |
Preheat oven to 325. 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, 8-10 minutes or until thickened. Remove from heat; stir in vanilla.
Layer 3 banana slices, 3 1/2 tbsp pudding and 3 vanilla wafers in each of 8 (1 cups) ramekins. Top each with 6 banana slices, 3 1/2 tbsp pudding and 3 vanilla wafers.
Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 tbsp at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes). Spread about 1/2 c meringue over each pudding.
Bake at 325 for 15-20 minutes or until golden. Let cook 30 minutes.
NOTE: An 8-inch square baking dish can be substituted for glass ramekins. Arrange 1 cup bananas on bottom of dish. Top with 1/3 pudding mixture and 16 vanilla wafers. Repeat layers twice, ending with pudding. Arrange remaining 16 wafers around inside edge of dish, gently pressing wafers into pudding. Spread meringue over pudding, sealing edges, bake 20 to 25 minutes, cool as directed.
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