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“This is a lightened version of the banana pudding served in the South...warm with meringue on top. This is similar to Old Fashioned Banana Pudding. It appeared in the Oct/Nov 2003 edition of Light and Tasty. Since then, Splenda for baking has come out, and you could probably use it for the pudding and meringue.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In the top of a double boiler, combine the sugar substitute, 1/4 cup sugar and cornstarch.
  2. Gradually stir in milk until smooth. Bring to a boil, stirring constantly. Cook and stir over simmering water until thickened.
  3. 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.
  4. Remove from the heat; stir in butter and vanilla.
  5. Pour half of the pudding into an ungreased 1-quart baking dish. Toss bananas with lemon juice(if using); layer over pudding.
  6. Arrange vanilla wafers in a single layer over bananas. Pour remaining pudding over wafers.
  7. In a large 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.
  8. Bake, uncovered, at 350°F for 12-15 minutes or until golden brown. Refrigerate leftovers.

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