Recipe Details

Classic Banana Pudding

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Number of Servings: 10

Serving Size: 1/2 cup

The small amount of sugar in the topping helps the meringue brown to perfection, and a bit of sour cream lends a touch of richness to this wonderful pudding.

Name: Amount:
fat-free milk 3 cups
egg 1 large
granular no-calorie sweetener 0.33 cup
cornstarch 0.25 cup
of salt
reduced-fat sour cream 0.33 cup
vanilla extract 2 tsp
medium ripe bananas, sliced 2
reduced-fat vanilla wafers, divided use 20
egg whites 3
cream of tartar 0.25 tsp
granulated sugar 1 Tbsp
1:

Preheat oven to 325°F.

 2:

Combine the milk, egg, no-calorie sweetener, cornstarch, and salt in a medium heavy-bottomed saucepan and whisk until smooth. Cook over medium heat, whisking constantly, about 6 minutes or until the mixture comes toboil and thickens.

 3:

Remove from the heat and stir in the sour cream and vanilla. Arrange 1/3 of the banana slices in the bottom of a 1 1/2-quart soufflé or baking dish.

 4:

Spread 1/3 (about 1 cup) of the custard over the banana. Layer 10 of the wafers on top of the custard.

 5:

Top with 1/3 of the banana slices and spread another 1/3 of the custard over the bananas. Top with the remaining 10 wafers. Top the wafers with the remaining banana slices and custard.

 6:

Combine the egg whites and cream of tartar in a large bowl and beat at high speed until foamy.

 7:

Gradually add the sugar, beating until stiff peaks form.

 8:

Spread the egg whites evenly over the pudding, sealing to the edge of the dish. Bake for 25 minutes or until the meringue is golden.

 9:

Cool the pudding to room temperature, then refrigerate at least 2 hours. The pudding is best served within a day of preparation, as the bananas begin to discolor upon standing.

 10:

Store any leftovers in the refrigerator.
Nutritional Information (per serving)
Calories 132
Calories from Fat 21
Total Fat 2g
Saturated Fat 1g
Cholesterol 25mg
Sodium 100mg
Potassium n/a
Carbohydrates 22g
Dietary Fiber 1g
Sugars 13g
Protein 5g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 1/2 Carbohydrate 1/2 Fat
For More Recipes:
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