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• 2 pcs Banana barangan

Main Ingredients

• 250 ml low-fat milk
• 2 tablespoons liquid coffee
• 25 g Coffee
• 100 ml hot water
• Chocolate powder 2 tsp
• 200 gr Ice Stone / Es Serut
• 0125 tsp Cinnamon powder

How to Make:

• 1. Place all ingredients into a blender except the cinnamon powder
• 2. Once blended enter into serving glasses and sprinkle cinnamon powder on it. Serve

Number of Serves: 1
Number of Calories: 326

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• 1/3 cup all-purpose flour
• Dash of salt
• 2 1/2 cups 1% low-fat milk
• 1 (14-ounce) can fat-free sweetened condensed milk
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 3 cups sliced ripe (but firm) banana, divided
• 45 reduced-fat vanilla wafers, divided
• 4 large egg whites (at room temperature)
• 1/4 cup granulated sugar

Procedure

• Preheat oven to 325 degrees F.
• 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 extract.
• Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 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 325 degrees F for 25 minutes or until golden. (NOTE: Banana Pudding may be a bit soupy when you first remove it from the oven. Let it cool at least 30 minutes before serving.)

that’s all and enjoy your Diet Dessert Layered Banana Pudding

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