Banana Pudding
Ingredients:
1/3 cup all-purpose flOur
Dash of salt
2-1/2 cups 1% low-fat milk
1 (14-ounce) can of fat-free, sweetened condensed milk
2 large egg yolks
2 teaspoons vanilla extract
3 cups sliced ripe banana, divided
45 reduced-fat vanilla wafers, divided
4 large egg whites (at room temperature)
1/4 cup sugar
Instructions:
Preheat your oven to 325 degrees. Combine the flOur and salt in a medium saucepan. Slowly stir in milks and yolks; stir mixture well. Cook over medium heat for 8 minutes or until thick, stirring constantly. Remove mixture from heat and stir in the vanilla. Arrange the banana slices in the bottom of a 2-quart baking dish. Next, spoon one-third of pudding mixture over the banana. Then arrange 15 wafers on top of the pudding. Repeat the layers twice, arranging the last 15 wafers around edge of dish. Push the cookies into the pudding. Next, beat the egg whites at high using an electric mixer until it is foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread the mixture evenly over the pudding, sealing to edge of dish. Bake at 325 degrees for 25 minutes or until golden brown. Serve and enjoy!
Makes 4 servings
Nutritional Information:
Calories: 255
Carbohydrates: 49.5 g
Cholesterol: 56 g
Fat: 2.9 g
Sodium: 155 mg
Protein: 7.9 g
Calcium: 161 mg
Fiber: 0.1 g
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Chocolate Cheesecake
Ingredients:
1-3/4 cup drained non-fat yogurt
4 oz light cream cheese
1/4 cup part-skim ricotta cheese
1/4 cup+1 tablespoon maple syrup
3 tablespoons cocoa powder
2 large egg whites
2 teaspoons ground cinnamon
3 tablespoons light Irish cream liqueur
1 tablespoon coffee liqueur
1 teaspoon vanilla or almond extract
Instructions:
Preheat your oven to 350 degrees. Coat eight-inch pan with cooking spray. Puree, in blender or food processor, 1 cup drained yogurt, cream cheese, ricotta, 1/4 cup maple syrup, cocoa powder, egg whites, cinnamon, and liqueurs. POur into pan. Place half-filled pan of water on bottom rack of oven. Bake cake on center rack for 50-60 min. Topping: whisk together remaining 3/4 cup yogurt, vanilla or almond extract, and a generous tablespoon of maple syrup. Once cake is done, apply topping and decorate with fruit such as sliced strawberries or mandarin oranges. Bake 10 minutes more. This cake is best when eaten the same day it is made.
Makes 10 slices
Nutritional Information:
Fat: 3.5 g
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