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Banana Pudding is a classic melt-in-the-mouth dessert - that has made its way from down South - straight into the hearts of the whole world!

  • 1/3 cup all-purpose Flour 
  • Salt to taste
  • 2 1/2 cups low-fat Milk 
  • 1 (14-ounce) can fat-free sweetened condensed Milk 
  • 2 large Egg Yolks 
  • 2 teaspoons Vanilla extract 
  • 3 cups sliced ripe Bananas, divided 
  • 45 reduced-fat Vanilla Wafers, divided 
  • 4 large Egg Whites (at room temperature) 
  • 1/4 cup Sugar 

Preheat oven to 163°c.


Combine Flour and Salt in a medium saucepan. Gradually add Milk and Yolk; stir well. Cook over medium heat for 8 minutes or until thick, stirring constantly. Remove from heat; stir in Vanilla extract.

Arrange 1 cup Banana slices at the bottom of a 2-quart baking dish. Spoon one-third of the Pudding-mixture over the Banana. Arrange 15 Wafers on top of Pudding. Repeat layers twice, arranging the last 15 Wafers around the edge of dish.

Beat Egg whites at high speed of a mixer until foamy. Gradually add Sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread this mixture evenly over Pudding, sealing to the edge of the dish. Bake at 163°C for 25 minutes or until golden.

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