Meringue-Topped Choco-Banana Pudding
Purchased pudding helps this chocolate dessert come together quickly. It's best served warm from the oven.

Ingredients
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30 vanilla wafers
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4 medium-size bananas, cut into 1/4-inch-thick slices
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1 container (22 ounces) fully-prepared chocolate pudding
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6 tablespoons warm water
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2 tablespoons powdered egg whites*
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1/8 teaspoon cream of tartar
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1/2 cup sugar
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1/2 teaspoon banana extract
Directions
1.
Heat oven to 450 degrees F. Coat 6-cup (1-1/2-quart) oval baking dish with nonstick cooking spray.
2.
Line bottom of baking dish with half of the wafers. Arrange half of the sliced bananas over wafers. Spoon pudding over top. Top with another layer of wafers and bananas.
3.
Place warm water in large bowl. Sprinkle powdered egg whites over water; let stand 5 minutes. Beat on low speed to mix. Add cream of tartar. With mixer on medium-high, gradually add sugar and the extract, beating until stiff peaks form. Spoon meringue over top of dish.
4.
Bake in 450 degree F oven until golden, 3 to 5 minutes. Transfer dish to wire rack; cool 5 minutes before serving. Makes 8 servings.
Note
Powdered egg-white substitute differs from dry meringue powder and is sugar free. It's available in supermarkets.
Nutrition information
Calories 272, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 12 mg, Sodium 166 mg, Carbohydrate 54 g, Fiber 2 g, Protein 5 g.
Percent Daily Values are based on a 2,000 calorie diet
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This warm pudding has a marvelous deep chocolaty flavor, but it's low in fat and super-quick to make. Don't skimp on the quality of cocoa with this one - treat yourself to the good stuff.
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