Keith's heart isn't what it used to be, so he's supposed to cut down on all those nasty things like fat and sodium in his diet. This recipe reflects those changes. I have not made this pudding yet, since I had to make anniversary cheesecake this week, (love you, Honey!), but will get to it soon. Don't wait for me to tell you how good it is, though~ I know Keith wouldn't steer you wrong. Even if you are a Yank.
Southern-Style Banana Pudding
1/3 cup all-purpose flour
Dash of salt
2 1/2 cups 1 percent low-fat milk
1 (14-ounce) can fat-free sweetened condensed milk
2 egg volks. lightly beaten
2 teaspoons vanilla extract
3 cups sliced ripe bananas (about 5 to 6)
45 reduced-fat vanilla wafers
4 egg whites
1/4 cup granulated sugar
Preheat oven to 325 degrees.
Combine flour and salt in medium saucepan. Gradually stir in low-fat and condensed milks and yolks, and cook over medium heat, stirring constantly, for 8 minutes or until thickened. Remove from heat; stir in vanilla, Arrange 1 cup banana slices in a 2-quart baking dish. Spoon 1/3 pudding mixture over bananas: top with 15 vanilla wafers. Repeat layers once: top with remaining bananas and pudding. Arrange remaining 15 wafers around inside edge of dish. Gently push wafers into pudding. Beat egg whites at high speed with an electric mixer until foamy. Add sugar. 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved (2 to 4 minutes) Spread meringue over pudding, sealing to edge of dish. Bake for 25 minutes or until golden. Let cool at least 30 minutes.
September 10, 2012 11:54 PM PDT
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May 4, 2009 12:40 PM PDT
Hehehe... I did cut and paste, so I can't be blamed. Well, except for crappy editing.
May 3, 2009 08:46 AM PDT
Ok so I messed up on typing it sorry but I have fat fingers Keith
May 2, 2009 08:30 PM PDT
Looks nummers, and as a bonafide Southerner I can't wait to try it. Question though-where do I find egg volks? Is that German?
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