It's always fun to find a quick and easy recipe to put together for dessert! I prepared this one while dinner was cooking and was able to enjoy it after dinner was gone and my stomach rested. Enjoy!Ingredients: serves 6
3 eggs, separated
One 6 oz container plain fat-free yogurt
Grated peel and juice of 1 large lemon
3/4 cup sugar
1/4 cup flour
1/4 tsp salt
4 ripe bananas, sliced crosswise 1/2 inch thick
Whipped cream (optional)
1. Grease the inside of a 3-4 qt slower cooker (I used cooking spray). In a large bowl, beat the egg whites with a handheld mixer on high speed until soft peaks form. In another large bowl, beat together the egg yolks, yogurt, lemon peel and lemon juice on medium speed for 1 minute. Add the sugar, flour and salt and beat on med. speed until smooth, about 2 minutes. Working in 2-3 batches, gently fold in the beaten egg whites.
2. Scatter three-quarters of the banana slices on the bottom of the slow cooker, then pour in the batter. Cover and cook on high until the cake is puffed, the top is set and the edges are browned, about 1 hour and 20 minutes. Remove the slow cooker insert, still covered, and cool for about 20 minutes.
3. Spoon the pudding into bowls and top with the whipped cream, if using, and the remaining banana slices.
This was a really interesting dessert. The lemon added a nice bite of freshness! I didn't use the whipped cream...wanted to save on calories.
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