| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 3 | large | eggs -- separated |
| 3/4 | cup | sugar |
| 1/4 | cup | all-purpose flour |
| 3 | cups | 2% low-fat milk |
| 1 | teaspoon | vanilla extract |
| 50 | vanilla wafer cookies | |
| 5 | whole | bananas -- sliced |
| 1/8 | teaspoon | cream of tartar |
| Heat oven to 350°F. In top of double boiler over medium heat whisk together 1/2 cup sugar, flour, and milk Whisk in egg yolks and stirring constantly cook until thickened and mixture reaches 170°F. Remove from heat and stir in vanilla and let pudding cool. In a 1 1/2 quart baking dish spoon a small amount of the pudding on bottom and spread evenly. Place a layer of cookies over pudding. Add a layer of bananas over the cookies. Continue layering pudding, cookies, and bananas for 2 to three layers ending with pudding on top. Whip egg whites with cream of tater and 1/4 cup sugar to form a meringue. Spread on top of pudding. Bake 15 to 20 minutes or until meringue turns golden. Makes 8 servings |
| Per Serving: 407 Calories; 11g Fat (24.4% calories from fat); 8g Protein; 70g Carbohydrate; 3g Dietary Fiber; 86mg Cholesterol; 188mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 3 Other Carbohydrates. |