Warm Banana Pudding Light

• 12 cup Splenda granular, sugar substitute
• 12 cup sugar, divided
• 3 tablespoons cornstarch
• 2 cups skim milk
• 2 eggs, separated
• 2 tablespoons light butter or 2 tablespoons margarine
• 1 teaspoon vanilla extract
• 2 large bananas, sliced
• 1 teaspoon lemon juice (optional)
• 12 reduced-fat vanilla wafers

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.
3. Bring to a boil, stirring constantly.
4. Cook and stir over simmering water until thickened.
5. Remove from the heat.
6. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.
7. Bring to a gentle boil; cook and stir for 2 minutes.
8. Remove from the heat; stir in butter and vanilla.
9. Pour half of the pudding into an ungreased 1-quart baking dish.
10. Toss bananas with lemon juice(if using); layer over pudding.
11. Arrange vanilla wafers in a single layer over bananas.
12. Pour remaining pudding over wafers.
13. In a large mixing bowl, beat egg whites on medium speed until soft peaks form.
14. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.
15. Spread evenly over pudding.
16. Bake, uncovered, at 350F for 12-15 minutes or until golden brown.
17. Refrigerate leftovers.

splenda, sugar, cornstarch, milk, eggs, light butter, vanilla, bananas, lemon juice, vanilla wafers

Taken from www.food.com/recipe/warm-banana-pudding-light-249437 (may not work)