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Banana Pudding

1/3 cup flour, all purpose
dash salt
2 1/2 cups 2% low-fat milk
14 ounces sweetened condensed milk, fat free
2 large egg yolks
2 teaspoons vanilla
3 cups banana, sliced and divided
45 whole vanilla wafer cookies, divided
4 large egg whites, room temperature
1/4 cup sugar

Preheat oven to 325F. Combine flour and salt in a medium saucepan.
Gradually add milks and yolks; stir well. Cook over medium heat 8
minutes or until thick, stirring constantly. Remove from heat;
stir in vanilla. Arrange 1 cup banana slices in bottom of a 2
quart baking dish. Spoon one-third of pudding mixture over banana.
Arrange 15 wafers around edge of dish. Push cookies into pudding.
Beat egg whites at high speed of a mixer until foamy. Gradually
add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Spread meringue, evenly over pudding, sealing to edge of dish. Bake
at 325F for 25 minutes or until golden. Yield: 10 servings (serving
size: 3/4 cup).

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