Banana Cream Pie
- Number of Servings: 8
Ingredients
2 cups Fiber one cereal4 Tbsp. light butter4 bananas, thinly sliced on the diagonal2 Tbsp. fesh lime juice1 envelope unflavored gelatin1/2 cup cold water1/3 cup Splenda1.5 cups plain nonfat yogurt1 tsp vanilla extrtactgrated lime zest
Crush cereal to breadcrumb consistency in blender. Add melted butter. Press into bottom of pie pan to form crust. Bake at 350 for 10 minutes. Set aside to cool.
Toss bananas with lime juice; reserve 1 cup. Arrange remaining banans over crust.
In small saucepan, sprinkle gelatin over the cold water and let sit for 2 minutes. Add splenda. Cook over medium high heat, stirring constantly, until gelatin dissolves--about one minute. Remove from heat. Whisk in yogurt and vanilla. Pour into pie crust, over bananas. Arrange reserved bananas over pie; sprinkle lime zest. Refrigerate covered with plastic wrap, until chilled, about 2 hours.
Serve ASAP as bananas will brown.
Number of Servings: 8
Recipe submitted by SparkPeople user ZAPHYRE1.
Toss bananas with lime juice; reserve 1 cup. Arrange remaining banans over crust.
In small saucepan, sprinkle gelatin over the cold water and let sit for 2 minutes. Add splenda. Cook over medium high heat, stirring constantly, until gelatin dissolves--about one minute. Remove from heat. Whisk in yogurt and vanilla. Pour into pie crust, over bananas. Arrange reserved bananas over pie; sprinkle lime zest. Refrigerate covered with plastic wrap, until chilled, about 2 hours.
Serve ASAP as bananas will brown.
Number of Servings: 8
Recipe submitted by SparkPeople user ZAPHYRE1.
Nutritional Info Amount Per Serving
- Calories: 129.2
- Total Fat: 3.7 g
- Cholesterol: 10.9 mg
- Sodium: 145.4 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 8.4 g
- Protein: 4.4 g
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