Pineapple & Banana Meringue Puddings

Pineapple & Banana Meringue Puddings

Serves 4

Points plan: 3 pt per serving

Core: 1 pt per serving

1 x 430g can pineapple pieces in juice

1½ tsbp cornflour

4 tbsp skimmed milk

2 eggs, separated

1 large banana

2 tbsp caster sugar

Preheat oven to Gas 5/190ºC/375ºF

Put pineapple and juice into a pan.  Blend the cornflour with the milk and add to the pan with the egg yolks.  Heat gently, stirring constantly until thickened and smooth.  Remove from heat.

Slice banana and stir into pineapple sauce.  Add 2 tsp caster sugar.  Spoon into 4 individual ovenproof dishes.  Place on a baking sheet in the centre of the oven for 5 mins.

Meanwhile whisk the egg whites in a grease free bowl until soft peaks form.  Add remaining sugar and whisk until stiff anf glossy.  Pile on top of puddings and bake for 4-6 mins until golden brown.

Tip: Ring the changes by using canned fruit salad in juice instead of pineapple.