Banana Pudding

Makes 8 servings; hands-on time: 30 min; total time: 1 hr 20 min

1/2 cup all-purpose flour
Dash of salt
2 1/2 cups 1% low-fat milk
1-14 oz. can fat-free sweetened condensed milk
2 egg yolks, lightly beaten
2 tsp. vanilla extract
3 cups sliced ripe bananas
48 reduced-fat vanilla wafers
4 egg whites
1/4 cup sugar

1. Preheat oven to 325 degrees.  Combine flour and salt in saucepan.  Gradually stir in 1% milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8-10 min or until thickened.  Remove from heat; stir in vanilla.
2. Arrange 1 cup bananas on bottom of 8-inch square baking dish.  Top with 1/3 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.
3. Beat egg whites at high speed with an electric mixer until foamy.  Add sugar, 1 tbsp at a time, beating until stiff peaks form and sugar dissolves (2-4 min).  Spread meringue over pudding, sealing edges.
4. Bake 20-25 minutes.  Let cool for 30 minutes.

From Southern Living magazine