Banana Pudding (Whole Wheat with Splenda)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
For the Pudding:1 cup splenda4 tablespoons whole wheat floursalt-dash2 cups whole milk3 large eggs, whites separated1 teaspoon vanilla extract9 oz. vanilla wafers (54 wafers)2 cups bananas slicedFor the Meringue:3 egg whites1/2 teaspoon vanilla extract2 tablespoons splenda or to taste
Preheat oven to 350
Line a 2 quart casserole dish with vanilla wafers, bottom and sides.
Separate egg whites. Set aside. Slice the bananas. Spread the bananas over the wafers in the casserole dish.
For the Pudding:
Mix sugar, flour, egg yolks and salt in the top of a double boiler. Scald the milk and add gradually to the double boiler mixture to temper the eggs. Cook, stirring continously until very thick. Add the vanilla and mix. Pour this mixture over the bananas.
For the Meringue:
In a mixing bowl, add the egg whites, 1/2 teaspoon vanilla extract and 2 tablespoons splenda or to taste. Beat until stiff peak forms. Spread meringue over pudding and bake until brown, 5 to 10 minutes.
Serving size 1/2 cup
Number of Servings: 16
Recipe submitted by SparkPeople user SKINNYSOMEDAY1.
Line a 2 quart casserole dish with vanilla wafers, bottom and sides.
Separate egg whites. Set aside. Slice the bananas. Spread the bananas over the wafers in the casserole dish.
For the Pudding:
Mix sugar, flour, egg yolks and salt in the top of a double boiler. Scald the milk and add gradually to the double boiler mixture to temper the eggs. Cook, stirring continously until very thick. Add the vanilla and mix. Pour this mixture over the bananas.
For the Meringue:
In a mixing bowl, add the egg whites, 1/2 teaspoon vanilla extract and 2 tablespoons splenda or to taste. Beat until stiff peak forms. Spread meringue over pudding and bake until brown, 5 to 10 minutes.
Serving size 1/2 cup
Number of Servings: 16
Recipe submitted by SparkPeople user SKINNYSOMEDAY1.
Nutritional Info Amount Per Serving
- Calories: 132.9
- Total Fat: 5.2 g
- Cholesterol: 42.4 mg
- Sodium: 86.2 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 1.0 g
- Protein: 3.3 g
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