Sugar-Free Banana Pudding

Sugar-Free Banana Pudding

 

NOTE: This pudding is so delicious; you won't even know it is sugar-free. A wonderful dessert for all our diabetic friends, or just good for those looking to shed a few pounds. The secret ingredient of sour cream enhances the taste. Good with whipped topping, but my favorite is the baked meringue. I have added them both for your choosing.

1 8½ -inch by 12-inch baking dish

1 (1.5-ounce) package Sugar Free Instant Vanilla Pudding

3 cups whole milk

¼ cup light sour cream

1 (5.5-ounce) package sugar-free vanilla wafers

3 medium-size ripe bananas, sliced

1 (8-ounce) container whipped topping, sugar-free

or 1 Meringue recipe, following

1. Prepare instant vanilla pudding, adding milk and sour cream. Stir until thick; set aside.

2. Line bottom and sides of baking dish with vanilla wafers. Place sliced bananas over the wafers. Pour pudding over top. Cover with whipped topping and crumble a few wafers on top. Chill for 1 hour before serving. Serves 6.

Meringue

4 egg whites

¼ teaspoon cream of tartar

2 tablespoons Splenda

½ teaspoon vanilla extract

1. Beat egg whites and cream of tartar in a grease-free bowl at medium speed with an electric mixer until soft peaks form. Gradually add the Splenda, 1 tablespoon at a time, beating at high speed until stiff peaks form and Splenda is dissolved. Add vanilla; beating just until blended. Spread meringue over pudding, sealing to edge of baking dish. Bake at 325-degrees for 25 minutes. Meringue should be golden brown. Cool to room temperature and place in refrigerator for few hours to chill.