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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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