Debbi's Banana Pudding Recipe

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Debbi's Banana Pudding
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Ingredients
14
Count
Nutrition
476
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. For pastry cream: In heavy medium-size saucepan, whisk together the sugar, cornstarch and salt.
  2. Slowly stir in the half-and-half until smooth.
  3. Place the pan over medium-high heat and cook, stirring constantly until the mixture begins to boil.
  4. Lower the heat to maintain a simmer and cook, stirring constantly, for 2 to 3 minutes.
  5. In a bowl, lightly whisk the egg yolks.
  6. Slowly pour half of the hot cream mixture over the yolks and whisk to combine.
  7. Return the mixture to the pan and cook over low heat, stirring constantly and being sure to stir the bottom and sides of the pan for about 5 minutes, until the cream thickens and just starts to steam .
  8. Do not let it boil.
  9. It should heavily coat the back of the spoon.
  10. Remove the pan from the heat.
  11. Stir in 2 teaspoons of the vanilla and lemon juice.
  12. Strain through a fine-mesh sieve into a bowl, stir in the lemon peel, and place the bowl on a rack to cool to room temperature, stirring occasionally to prevent a skin from forming.
  13. Cover the bowl and chill it for about 1 hour, or until cold.
  14. Preheat the oven to 425°F.
  15. Butter the baking dish.
  16. Assembly: Cover the bottom of the prepared baking dish with a layer of vanilla cookies and a layer of lemon cookies, using a third of the cookies in all.
  17. Line the sides of the dish with vanilla cookies.
  18. Slice 2 of the bananas and arrange them over the wafers.
  19. Top the bananas with a third of the chilled pastry cream.
  20. Make 2 more layers with the remaining cookies, bananas and pastry cream, ending with pastry cream.
  21. Make the Meringue: Put the egg whites in a bowl and beat until frothy using electric mixer on medium speed.
  22. Add the cream of tartar and beat until stiff peaks form.
  23. Slowly beat in the sugar until stiff peaks form.
  24. Fold the remaining 1 teaspoon vanilla in gently.
  25. Spread the meringue over the pastry cream, sealing the edges to the rim of the dish.
  26. Place the pudding in the preheated oven for 6 to 8 minutes, or until the meringue is golden brown.
  27. Remove to wire rack to cool for 10 minutes, then refrigerate it for 3 to 4 hours before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 475.52 Kcal (1991 kJ)
Calories from fat 167.94 Kcal
% Daily Value*
Total Fat 18.66g 29%
Cholesterol 147.15mg 49%
Sodium 296.91mg 12%
Potassium 437.88mg 9%
Total Carbs 70.35g 23%
Sugars 39.64g 159%
Dietary Fiber 2.49g 10%
Protein 11.41g 23%
Vitamin C 8.4mg 14%
Iron 1.9mg 11%
Calcium 93.5mg 9%
Amount Per 100 g
Calories 189.8 Kcal (795 kJ)
Calories from fat 67.03 Kcal
% Daily Value*
Total Fat 7.45g 29%
Cholesterol 58.73mg 49%
Sodium 118.51mg 12%
Potassium 174.78mg 9%
Total Carbs 28.08g 23%
Sugars 15.82g 159%
Dietary Fiber 0.99g 10%
Protein 4.55g 23%
Vitamin C 3.4mg 14%
Iron 0.8mg 11%
Calcium 37.3mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.6
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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