Warm Banana Pudding Recipe

5 1 1
Warm Banana Pudding Recipe
Warm Banana Pudding Recipe photo by Taste of Home
Publisher Photo

Warm Banana Pudding Recipe

Read Reviews
5 1 1
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 egg, separated
  • 2 tablespoons reduced-fat stick margarine
  • 1 teaspoon vanilla extract
  • 2 large ripe bananas, sliced
  • 1 teaspoon lemon juice
  • 12 reduced-fat vanilla wafer

Directions

In the top of a double boiler, 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 over simmering water 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 margarine 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 mixing bowl, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread 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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Warm Banana Pudding in Light & Tasty October/November 2003, p11

Nutritional Facts

1 cup: 239 calories, 5g fat (1g saturated fat), 72mg cholesterol, 116mg sodium, 45g carbohydrate (0 sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

  • Sugar substitute equivalent to 1/2 cup sugar
  • 1/2 cup sugar, divided
  • 3 tablespoons cornstarch
  • 2 cups fat-free milk
  • 2 egg, separated
  • 2 tablespoons reduced-fat stick margarine
  • 1 teaspoon vanilla extract
  • 2 large ripe bananas, sliced
  • 1 teaspoon lemon juice
  • 12 reduced-fat vanilla wafer
  1. In the top of a double boiler, 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 over simmering water 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 margarine and vanilla.
  2. 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.
  3. In a mixing bowl, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread 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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Warm Banana Pudding in Light & Tasty October/November 2003, p11

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWarm Banana Pudding

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Trilby Yost User ID: 5195621 130455
Reviewed Jul. 13, 2010

"I must admit I was dubious that a makeover recipe could approach the real thing in taste...I come from a long line of banana puddin' makers. I was pleasantly surprised that this recipe comes close. I will definitely make it again."

Loading Image