Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: add the bananas into a large bowl and smash them into a pulpy goo. or slice them. set aside. in a saucepan, mix together the soy flour, the eggs and the butter until melted and starts to thicken. add whipping cream. stir on medium to high heat until thick. do not let it boil rapidly. if it bubbles a little, then that's fine, but turn down the heat if it starts to get overly bubbly. once thickened, stir in the vanilla and the sugar substitute (hermestas is what i used). add the mixture to the bananas. if you want the pudding to be clump-free, use a blender on a high setting. otherwise, just use a whipping tool and mix it all together. let cool in the fridge, and enjoy!

Target recipe: combine flour, 1 1/3 cups sugar and salt in a heavy sauce pan. beat egg yolks; combine egg yolks and milk, mixing well. stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened. remove from heat; stir in 1 teaspoon vanilla. layer one-third of wafers in a 3-qt baking dish. slice bananas, and layer over wafers. pour one-third of custard over bananas. repeat layers twice. beat egg whites (at room temperature) until foamy. gradually add 1/4 cup plus 2 tablespoons of sugar, 1 tablespoon at a time, beating until stiff peaks form. add 1 teaspoon vanilla, and beat until blended. spread meringue over custard, sealing edges of dish. bake at 425° for 10-12 minutes or until golden brown.