Sugar Free Southern Banana Pudding

Slice bananas and layer cookies and bananas in pan, set aside and make pudding. Melt butter in saucepan and add sugar and corn starch. Beat egg yolks well and add to milk then add milk and egg mixture to butter, sugar mixture in saucepan. Add the nutmeg, cinnamon and allspice. Cook on medium high until it comes to a rolling boil and mixture becomes thickened. Put a spoon in and lift it out. Spoon should be coated on back with thick pudding. Stir in the flavorings after removing from heat. Pour pudding over cookies and bananas and poke holes with handle of wooden spoon so that pudding can flow down throughout cookies and bananas. Take the 2 egg whites and beat them with mixer until frothy. Add 2 tablespoons of powdered artificial sweetener and a pinch of cream of tartar (if you have it) while beating. When egg whites get stiff dollop on top of banana pudding and spread while forming peaks on top by tapping and lifting spoon. If you don’t like the meringue then just make an egg white omelette, us in another recipe or toss the egg whites. Slide into 350 degree oven and bake for 20 or 25 minutes or heated through and meringue lightly browns.