My brother, Keith, considers himself a Southerner even though he was born and raised deep in the heart of Yankee territory.  He lives in Georgia now, which means we don't see each other much, but thanks to Facebook and my blog we talk as much now as we ever did.  He asked if I would post one of his recipes, which I am more than happy to do. 

Keith's heart isn't what it used to be, so he's supposed to cut down on all those nasty things like fat and sodium in his diet.  This recipe reflects those changes.  I have not made this pudding yet, since I had to make anniversary cheesecake this week, (love you, Honey!), but will get to it soon.  Don't wait for me to tell you how good it is, though~ I know Keith wouldn't steer you wrong.  Even if you are a Yank.


Southern-Style Banana Pudding
1/3 cup all-purpose flour
Dash of salt
2 1/2 cups 1 percent low-fat milk
1 (14-ounce) can fat-free sweetened condensed milk
2 egg volks. lightly beaten
2 teaspoons vanilla extract
3 cups sliced ripe bananas (about 5 to 6)
45 reduced-fat vanilla wafers
4 egg whites
1/4 cup granulated sugar

Preheat oven to 325 degrees.

Combine flour and salt in medium saucepan. Gradually stir in low-fat and condensed milks and yolks, and cook over medium heat, stirring constantly, for 8 minutes or until thickened. Remove from heat; stir in vanilla, Arrange 1 cup banana slices in a 2-quart baking dish. Spoon 1/3 pudding mixture over bananas: top with 15 vanilla wafers. Repeat layers once: top with remaining bananas and pudding. Arrange remaining 15 wafers around inside edge of dish. Gently push wafers into pudding. Beat egg whites at high speed with an electric mixer until foamy. Add sugar. 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved (2 to 4 minutes) Spread meringue over pudding, sealing to edge of dish. Bake for 25 minutes or until golden. Let cool at least 30 minutes.