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Banana pudding
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| 1/3 cup | all purpose flour |
| Dash | salt |
| 21/2 cups 1% | low fat milk |
| 1 ( 14 oz) can | fat free sweetened condensed milk |
| 2 | egg yolks, lightly beaten |
| 2 tsp | vanilla extract |
| 3 cups | sliced ripe bananas |
| 48 reduced fat vanilla wafers | |
| 4 | egg whites |
| 1/4 cup | sugar |
Preheat oven to 325. Combine flour and salt in a medium saucepan.
Gradually stir in milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8 to 10 minutes or until thickened.
Layer 3 banana slices, 31/2 tbsp pudding and 3 vanilla wafers in each of 8 ( 1 cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 31/2 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 to 3 minutes). Spread about 1/2 cup meringue over each pudding.
Bake at 325 for 15 to 20 minutes or until golden. Let cool 30 minutes.
An 8 inch square baking dish may be substituted for glass dishes. Arrange cup bananas on bottom of dish. Top with one third pudding mixture and 16 vanilla wafers repeat layers twice, ending with pudding. Repeat layers twice ending pudding. Arrange remaining 16 vanilla wafers around inside edge of dish, gently pressing wafers into pudding. Spread meringue over pudding pudding, sealing edges; bake 20 to 25 minutes. Cool as directed.
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