Skinny Banana Split Cake

Skinny Banana Split Cake
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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 214.6
  • Total Fat: 9.9 g
  • Cholesterol: 27.6 mg
  • Sodium: 161.8 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.7 g

View full nutritional breakdown of Skinny Banana Split Cake calories by ingredient
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Introduction

This cake is a healthier twist on a Paula Deen recipe I found. Trust me, you won't miss the fat or calories...it's totally yummy! This cake is a healthier twist on a Paula Deen recipe I found. Trust me, you won't miss the fat or calories...it's totally yummy!
Number of Servings: 20

Ingredients

    5 servings, about 80 crackers - Special K Multigrain Crackers (or can substitute for any Special K cracker)
    1 1/2 cups whipped butter
    1/3 cup egg substitute, such as Egg Beaters
    12 oz powdered sugar
    2 cups pineapple, diced
    1 1/2 cups slicedbanana
    12 oz Reddi Wip Fat Free Whipped Topping
    1 tbsp brown sugar
    1 tbsp cinnamon

Tips

If you wanted to add nuts, homemade granola, or sugar free chocolate or carmel sauce to the top it makes it even more yummy! Be careful to watch the fat and sugar content of any extra toppings you add.


Directions

Preheat oven to 350F

For the crust, crush crackers and mix in brown sugar and cinnamon (set a few crackers aside before hand to sprinkle on top of finished dessert). Add 1/3 of your butter and line the bottom and sides of a 13 by 9-inch baking pan with mixture. Bake crust for 5-8 minutes.

Beat the egg sustitute, the rest of the butter, and the powdered sugar until fluffy. Spread mixture on cooled crust. Add a layer of sliced bananas and diced pineapple. Cover with whipped topping, sprinkle reserved crackers on top and refridgerate for 1 hour.

Serving Size: Makes 15-20 1/2-cup servings

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