1/3 cup all-purpose flour
Dash of salt
2 1/2 cups fat free milk
1 (14-oz.) can fat-free sweetened condensed milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
1 vanilla bean, sliced in half and seeds scraped
3 bananas, sliced
48 reduced-fat vanilla wafers
4 egg whites
1/4 cup Splenda
Preheat oven to 325°.
Combine flour and salt in a medium saucepan. Gradually stir in milks, egg yolks, vanilla extract, and vanilla bean seeds and cook over medium heat, stirring constantly, 15 to 20 minutes or until thickened.
Beat egg whites at high speed with an electric mixer until foamy. Add Splenda, 1 Tbsp. at a time, beating until stiff peaks form (2 to 4 minutes). Spread meringue over pudding sealing the edges.
Arrange 1 cup bananas on bottom of an 8x8 dish. Top with one-third pudding mixture and 16 vanilla wafers. Repeat layers twice, ending with pudding. Arrange remaining 16 wafers around inside edge of dish, gently pressing wafers into pudding. Spread meringue over pudding, sealing edges. Bake 20 to 25 minutes
Serve warm. Refrigerate leftovers.
Note: You can make this in 8 individual ramekins or Mason jars. Layer 3 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers in each of 8 (1-cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers. Spread 1/2 cup meringue over each pudding.
1/8 of recipe = 5.5 points
1/6 of recipe= 7.3 points