Banana Pudding

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Banana Pudding

 

Ingredients

 

 

- - PUDDING

2 cups (16 fl oz/480 ml) 1% vanilla soy milk

1/3 cup (1 1/2 oz/45 g) all-purpose flour

1/3 cup (2 1/2 oz/75 g) natural cane sugar

1/8 teaspoon sea salt

1 - vanilla bean, optional

1/2 cup (4 fl oz/120 ml) fat-free egg product

1 teaspoon vanilla extract

1 - package (about 45) fat-free vanilla wafers

4-5 - ripe bananas, sliced on the diagonal

- - MERINGUE TOPPING

4 - egg whites

5 tablespoons (2 oz/60 g) natural cane sugar

- - Sea salt

 

 

Preparation - Estimated cooking time: Under 30 minutes

-

1 To make pudding: In a saucepan, whisk together soy

milk, flour, sugar and salt. If using vanilla bean,

split it lengthwise and scrape out seeds into soy milk

mixture. Add vanilla bean as well.

2 Place saucepan over medium heat and bring to a boil,

stirring constantly. Reduce heat to low and simmer

until mixture begins to thicken, about 5 minutes.

3 Remove pan from heat. Stir a small amount of the hot

mixture into egg product, then return this mixture to

the pan.

4 Return pan to medium-low heat. Cook, stirring

constantly, for 3 minutes more, or until custard

thickens to a pudding-like consistency. Remove from

heat, stir in vanilla extract and remove vanilla bean.

 

5 Cover the bottom of a 10-inch (25-cm) pie plate with

a single layer of vanilla wafers. Cover with a layer

of sliced bananas. Spoon half the pudding mixture on

top, spreading it to the edges. Reserving 5 or 6

wafers to decorate the top, make a second layer of

wafers, bananas and pudding.

6 To make meringue: Preheat oven to 350 degrees F (175

degrees C). Put a large saucepan of water on to boil.

7 In a metal bowl that will sit securely on top of the

saucepan, combine egg whites, sugar and salt. Set bowl

over hot water. Stir constantly until egg whites

become warm to the touch.

8 Remove bowl from heat. Beat whites with an electric

mixer on high speed until stiff peaks form, about 5

minutes.

9 Spoon mounds of meringue onto the pudding, lifting

the spoon to form peaks. Bake until golden, about 8

minutes. Garnish with the reserved vanilla wafers.

 

Nutritional Analysis

Number of Servings: 10 servings

Per Serving

Calories 215 Carbohydrate 48 g

Fat 0.7 g Fiber 1.5 g

Protein 5 g Saturated fat 0.1 g

Sodium 155 mg

 

 

 

 

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