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Warm Banana Pudding

I've enjoyed my mother's pudding for as long as I can remember. She and I revised it, using a sugar substitute and reduced-fat ingredients. With its meringue-like top and soft vanilla wafer layer, it's a Southern dessert at its fines.—

6 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

Sugar substitute equivalent to 1/2 cup sugar
1/2 cup sugar, divided
3 tablespoons cornstarch
2 cups fat-free milk
2 eggs, separated
2 tablespoons butter
1 teaspoon vanilla extract
2 large ripe bananas, sliced
1 teaspoon lemon juice
12 reduced-fat vanilla wafer

Directions

In a large saucepan, combine the sugar substitute, 1/4 cup sugar and
cornstarch. Gradually stir in milk until smooth. Bring to a boil,
stirring constantly. Cook and stir until thickened. Remove from the
heat. Stir a small amount of hot filling into egg yolks; return all
to the pan, stirring constantly. Bring to a gentle boil; cook and
stir for 2 minutes. Remove from the heat; stir in butter and
vanilla.
Pour half of the pudding into an ungreased 1-qt. baking dish. Toss
bananas with lemon juice; layer over pudding. Arrange vanilla wafers
in a single layer over bananas. Pour remaining pudding over wafers.
In a large bowl, beat egg whites on medium speed until soft peaks

2 of 2

Warm Banana Pudding (continued)

Directions (continued)

form. Beat in remaining sugar, 1 tablespoon at a time, on high until
stiff glossy peaks form and sugar is dissolved. Spread the meringue
evenly over pudding. Bake, uncovered, at 350° for 12-15 minutes
or until golden brown. Refrigerate leftovers. Yield: 6 servings.

Editor's Note: This recipe uses both sugar and sugar substitute. It was tested with Splenda No Calorie Sweetener and Parkay Light stick margarine.

Nutrition Facts: One serving equals 239 calories, 5 g fat (1 g saturated fat), 72 mg cholesterol, 116 mg sodium, 45 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.