Banana Coconut Cream Meringue Pizza

POINTS per serving:  4

“no it’s not really pizza”

Yield/Serves:   12



4 Egg whites

¼ teaspoon cream of tafat

¾ cup sugar

1 (3.4 ounce) package sugar-free instant vanilla pudding

1 cup low fat Cl%) milk

1 teaspoon coconut extract

1½ cups light nondairy whipped topping

3 tablespoons apricot jam

1 tablespoon fresh lemon juice

4 ounces semisweet chocolate, melted

5 medium bananas, thinly sliced on the diagonal

2 tablespoons toasted flaked sweetened coconut


l. Preheat the oven to 200°F. Line a 12-Inch round pizza pan with foil. Or, line a large baking sheet with foil and use a toothpick to lightly trace a 12-Inch circle onto the toll.


2. With an electric mixer t medium speed, beat the egg whites and cream of tartar In a large bowl just until frothy. Gradually beat in the sugar, 2 tablespoons at a lime, until the sugar completely dissolves and whites stand in stiff, glossy peaks, about 1 minutes. Spread the mixture onto the pan, making a 12-inch round with a 1-inch high border around the outer rim. Bake until crisp to the touch about 30 minutes. Turn the oven off and leave the meringue In the oven unit crisp and dry to the touch, about three hours. Let the meringue cool on the pan on a rack for 30 minutes. Carefully loosen and peel off the foil, gently place meringue on a serving plate.


3. Meanwhile, to prepare the custard, whisk together the pudding, milk and coconut extract in a medium bowl until thickened, about 2 minutes. Fold in the whipped topping until just blended. Refligerate, cover until chilled, at least 1 hour or up to 2 days.


4. Heat the jam in a small saucepan over low heat until melted; remove from the heat and slit in the lemon juice.


5. To assemble, brush the melted chocolate on the meringue, spreading to the edge. Spoon the custard over the chocolate. Arrange the bananas slices over the custard; brush with the aprocpt jam mixture, then  sprinklenkle with the coconut.