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Deborah

Deborah Dana

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Recipe of Banana Pudding Light
Recipe

Banana Pudding Light

50 mins
Low
152
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This rich recipe for banana pudding is a version of the original favorite but with less calories thanks to reduced-fat milk (light milk) and egg whites.
Learn more about Deborah Dana

Ingredients

16 portions
  • 2/3 cups flour
  • 2 cups sugar
  • 1/2 tablespoons salt
  • 4 cups low fat milk
  • 1 vanilla pods
  • 2 eggs
  • 2 eggs
  • 1 box vanilla cookie
  • 6 bananas, in slices

Preparation

Preheat the oven to 150 degrees Celsius.
Mix in a deep bowl the flour, 1 1/4 cup of sugar and salt. Pour this mixture into a medium-sized pot.
Add the milk to the mixture and whisk with a balloon whisk. Add the vanilla and place the pot over medium heat. Cook for 10 minutes or until bubbling begins. Mix during cooking.
In a deep bowl place the eggs (the egg whites still not) and beat lightly. Pour little mixture of lche and beat constantly. Return the mixture to the pot and cook for 2 more minutes over medium heat. Remove from heat and remove vanilla.
In another deep bowl place the egg whites and beat with an electric mixer until they are hard and fluffy. Add the remaining sugar and beat to the point of turron.
In a circular glass bowl place 33 vanilla cookies. Place half of the banana slices on the cookies. Pour half of the milk and egg mixture over the banana. Repeat with 33 cookies, banana and mix. Cover with the meringue and finally the remaining cookies.
Bake for 20 minutes or until lightly browned.

PRESENTATION

Serve the hot pudding accompanied by whipping cream or cajeta.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Martha Lozano
08/07/2018 00:11:24
Fácil y deliciosa

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