1/4 c. plus 2 tbsp. sugar, divided
1 1/2 tbsp. cornstarch
1/4 c. skim milk
2 eggs, separated
1 3/4 c. skim milk, scalded
1/2 tsp. vanilla extract
32 vanilla wafers
2 c. sliced ripe bananas
1/8 tsp. cream of tartar

Combine 1/4 cup sugar and cornstarch in top of a double boiler. Gradually add 1/4 cup milk and egg yolks; stir well. Add 1 3/4 cups hot milk, stirring constantly. Place over boiling water; cook until smooth and thickened, stirring constantly. Remove from heat; stir in vanilla and cool slightly.

Arrange 16 vanilla wafers in bottom of an 8 inch square baking dish. Top with half of banana slices and half of custard. Repeat layers and set aside.

Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over custard, sealing to edge of dish. Bake at 350 degrees for 12 minutes or until golden. Yield: 8 servings (about 194 calories per serving).