Low-fat Banana Pudding – We Love God!

He was conceived by the union of divine grace and human disgrace. He who breathed the breath of life into the first man is now Himself a man breathing His first breath. The King of kings now sleeping in a cow-pen. The Creator of oceans and seas and rivers afloat in the womb of His mother. God sucking His thumb. The Alpha and Omega learning His multiplication tables. He who was once surrounded by the glorious stereophonic praise of adoring angels now hears the lowing of cattle, the bleating of sheep, the stammering of bewildering shepherds. He who spoke the universe into being now coos and cries. Omniscient Deity counting His toes… From the robes of eternal glory to the rags of swaddling clothes. The omnipresent Spirit, whose being fills the galaxies, confined to the womb of a peasant girl. Infinite power learning to crawl.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Barbara2	1	Servings

INGREDIENTS

1/3	c	Flour dash of salt
2 1/2	c	Fat-free sweetened condensed
		milk
2		Egg yolks
2	t	Vanilla
3	c	Sliced bananas
		Reduced fat vanilla wafers
4		Egg whites
1/4	c	Sugar

INSTRUCTIONS

Combine flour and salt in saucepan. Gradually add milk and egg yolks
and mix well. Cook over medium heat, stirring constantly. Remove from
heat and stir in vanilla. Arrange 1 cup of bananas in bottom of 2
quart baking dish. Spoon 1/3 of pudding mixture over bananas. Arrange
a layer of vanilla wafers over pudding. Repeat layers twice. Beat egg
whites until foamy. Continue beating while gradually adding sugar
until stiff peaks form. Spread meringue over pudding, sealing edges.
Bake at 325 degrees for 20 minutes. Cool before serving.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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