Low-Fat Banana Pudding

• 1/3 cup (80 ml) all-purpose flour
• 1 Dash of salt
• 2-1/2 cups (600 ml) 1% milk
• 1 14 oz (392 grm). can fat-free sweetened condensed milk
• 2 large egg yolks
• 2 tsp (10 ml). vanilla extract
• 3 cups (700 ml) sliced ripe (but firm) banana, divided
• 48 reduced-fat vanilla wafers, divided
• 4 large egg whites (at room temperature)
• 1/4 cup (60 ml) sugar

1. Preheat oven to 325 degrees (175 C.).
2. Combine flour and salt in medium saucepan.
3. Gradually add milks and yolks; mix well.
4. Cook over medium heat 9 minutes or until thick, stirring constantly.
5. Remove from heat; stir in vanilla.
6. Layer 1 cup (225 ml) banana slices in a 2 quarts (1900 ml) baking dish.
7. Ladle one-third of pudding mixture over banana.
8. Arrange 15 wafers on top of pudding.
9. Repeat layers twice, arranging the last 18 wafers around edge of dish.
10. Plant these last cookies into pudding.
11. Beat egg whites at high speed of a mixer until foamy.
12. Gradually add sugar, 1 tbsp (15 ml) at a time, beating until stiff peaks form.
13. Spread meringue evenly over pudding, sealing to edge of dish.
14. Bake at 325 degrees (175 C.) for 25 minutes or until golden.

flour, salt, milk, condensed milk, egg yolks, vanilla, banana, vanilla wafers, egg whites, sugar

Taken from online-cookbook.com/goto/cook/rpage/0018BB (may not work)