VERY HEALTHY Strawberry Banana Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 32 oz tub of nonfat plain yogurt3 very ripe (or overripe) bananas 1 pint of fresh strawberries1 tsp vanilla and/or almond extract5 packets (more or less to taste) Truvia no-calorie natural sweetener12 whole graham crackers3 TB smart balance buttery spread6 15" sheets cheesecloth
*PLEASE NOTE: prep time does not include making the yogurt cheese. If you don't want to bother with making it, you can substitute nonfat Greek-style yogurt instead. You'll just want to use a little less and re-calculate the nutritional info accordingly.
TO MAKE THE YOGURT CHEESE: overlap the sheets of cheesecloth in a colander. Scoop all but 3 TB of the yogurt into the cheesecloth (put the 3 TB aside for making the crust), and gather into a tight bundle. Secure with string or a bag tie. Place the colander in a bowl in the refrigerator with a 3-LB bag of rice or beans or something similar on top. Let sit overnight (anywhere from 8-14 hours). Peel back the cheesecloth to reveal thick, creamy yogurt cheese (similar consistency to cream cheese).
TO MAKE THE FILLING: Slice the strawberries and toss in a bowl with 2 packets of truvia. Set aside. Mash the bananas well, and combine with yogurt cheese, vanilla or almond extract, and 3 packets of truvia (or more or less, depending on how sweet you like it). Mix until well- combined.
TO MAKE THE CRUST: Spray a 9" pie pan with nonstick cooking spray. Preheat the oven to 300 degrees. Crush the graham crackers in a food processor, and pour into a bowl. Melt the smart balance in the microwave, and add to the graham cracker crumbs along with the 3 TB of yogurt that you set aside before making the yogurt cheese. Combine thoroughly, and press into bottom and up the sides of the pie pan, forming a crust. Bake for 10 minutes, and allow to cool before filling.
TO ASSEMBLE THE PIE: Layer 1/2 of the yogurt mixture into the bottom of the crust,and spread out until even. Give the strawberries a final stir, and drain them if they've gotten too juicy. Layer 1/2 of the strawberries on top, and repeat with the remaining yogurt mixture and strawberries. Cover with plastic wrap and chill for at least 4 hours before serving, if you can wait that long!
Makes 10 rich-tasting slices. Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user CHAZZMA78.
TO MAKE THE YOGURT CHEESE: overlap the sheets of cheesecloth in a colander. Scoop all but 3 TB of the yogurt into the cheesecloth (put the 3 TB aside for making the crust), and gather into a tight bundle. Secure with string or a bag tie. Place the colander in a bowl in the refrigerator with a 3-LB bag of rice or beans or something similar on top. Let sit overnight (anywhere from 8-14 hours). Peel back the cheesecloth to reveal thick, creamy yogurt cheese (similar consistency to cream cheese).
TO MAKE THE FILLING: Slice the strawberries and toss in a bowl with 2 packets of truvia. Set aside. Mash the bananas well, and combine with yogurt cheese, vanilla or almond extract, and 3 packets of truvia (or more or less, depending on how sweet you like it). Mix until well- combined.
TO MAKE THE CRUST: Spray a 9" pie pan with nonstick cooking spray. Preheat the oven to 300 degrees. Crush the graham crackers in a food processor, and pour into a bowl. Melt the smart balance in the microwave, and add to the graham cracker crumbs along with the 3 TB of yogurt that you set aside before making the yogurt cheese. Combine thoroughly, and press into bottom and up the sides of the pie pan, forming a crust. Bake for 10 minutes, and allow to cool before filling.
TO ASSEMBLE THE PIE: Layer 1/2 of the yogurt mixture into the bottom of the crust,and spread out until even. Give the strawberries a final stir, and drain them if they've gotten too juicy. Layer 1/2 of the strawberries on top, and repeat with the remaining yogurt mixture and strawberries. Cover with plastic wrap and chill for at least 4 hours before serving, if you can wait that long!
Makes 10 rich-tasting slices. Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user CHAZZMA78.
Nutritional Info Amount Per Serving
- Calories: 182.2
- Total Fat: 4.7 g
- Cholesterol: 2.7 mg
- Sodium: 193.4 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 2.1 g
- Protein: 6.5 g
Member Reviews