In a large saucepan, combine the sugar substitute,
1/4 cup sugar and cornstarch. Gradually stir in
milk until smooth. Bring to a boil, stirring
constantly. Cook and stir until thickened. 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. Remove from the heat; stir in
butter and vanilla.
Pour half of the pudding into an ungreased 1-qt.
baking dish. Toss bananas with lemon juice; layer
over pudding. Arrange vanilla wafers in a single
layer over bananas. Pour remaining pudding over
wafers.
In a large bowl, beat egg whites on medium speed
until soft peaks form. Beat in remaining sugar, 1
tablespoon at a time, on high until stiff glossy
peaks form and sugar is dissolved. Spread the
meringue evenly over pudding. Bake, uncovered, at
350° for 12-15 minutes or until golden brown.
Refrigerate leftovers.
Originally Submitted
1/1/2013
0 Out of 5 from
0 reviews
You can add this Warm Banana Pudding recipe to your own private DesktopCookbook.
