I own a lot of cookbooks, and I see a lot more than I own — 1,000 a year is my very rough estimate. Obviously, I don’t have time to pore over them all. Most merit just a glance or a flip through the pages.

One that is destined for more attention just arrived in the mail. “Cooking Light Complete Cookbook: A Fresh New Way to Cook” is loaded with interesting recipes. I like Cooking Light magazine’s recipes because they use real ingredients in a sensible way. For example, if a recipe tastes better with butter, then it calls for butter, albeit in a reasonable amount.

This 632-page cookbook ($34.95, including a DVD with how-to videos, a wine guide, menus and more recipes) is due on store shelves April 1. In the meantime, here’s a luscious-sounding recipe for homemade banana pudding.

All-Time Favorite Banana Pudding

Yield: 16 (3/4-cup) servings

2/3 cup all-purpose flour

2 cups granulated sugar, divided

1/2 teaspoon salt

4 cups 2 percent milk

1 (4-inch) vanilla bean, split lengthwise

2 large eggs, lightly beaten

4 large egg whites

80 vanilla wafers (about 1 box)

5 cups peeled sliced bananas (about 6 bananas), divided

Preheat oven to 325 degrees.

To make custard, combine flour, 1 1/4 cups sugar and salt in large saucepan, stirring with whisk. Gradually whisk in milk until smooth. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium heat until thick and bubbly, about 12 minutes, stirring constantly.

Place eggs (but not whites) in a large bowl; gradually add hot milk mixture, stirring constantly. Pour mixture into the saucepan; cook over medium heat until hot and bubbly, stirring constantly. Discard vanilla bean.

To make meringue, place egg whites in large bowl; beat with mixer on high speed until foamy. Beat in remaining 3/4 cup sugar, 1 tablespoon at a time, then beat until stiff peaks form.

Arrange 33 wafers in bottom of 3-quart round baking dish. Arrange 2 1/2 cups bananas over wafers. Pour half of custard over bananas. Repeat layers. Top with meringue. Arrange remaining wafers around edge of meringue.

Bake until lightly browned, about 20 minutes. Serve warm or chilled.

Per serving: 289 calories; 5g fat; 1.5g sat fat; 6g protein; 57g carbs; 1g fiber; 33mg cholesterol; 202mg sodium; 94mg calcium.