Tiny Diabetic Banana Cream Pies Recipe
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 236.0
- Total Fat: 11.5 g
- Cholesterol: 24.1 mg
- Sodium: 494.1 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 1.2 g
- Protein: 3.4 g
IntroductionThese petite pies take very little time to prepare and itís an impressive, diabetic friendly delicious dessert Since my husbandís work hours are erratic, we donít eat at the same time every day, so I often have these chilling in the refrigerator several hours in advance of mealtime. These petite pies take very little time to prepare and itís an impressive, diabetic friendly delicious dessert Since my husbandís work hours are erratic, we donít eat at the same time every day, so I often have these chilling in the refrigerator several hours in advance of mealtime.
1 cup skim cold milk
1 box sugar free instant vanilla pudding mix
1 medium banana, sliced
2 cups Light Cool Whip topping
Crust: 4 small indivual graham cracker crust
6 tbsp butter, melted
24 graham crackers
1/4 cup sugar
In a small saucepan or the microwave, melt 6 tablespoons of butter.
Place about 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches.
Measure 1 1/2 cups of graham cracker crumbs into a medium bowl.
Add 1/4 cup of sugar to the graham crackers.
Add the melted butter.
Stir or blend together with your hands.
Press into the pie plate or other pan.
To pre-bake the pie crust, bake for 8 to 10 minutes in a preheated 350 degree F. oven.
Add a little cinnamon, nutmeg, or allspice to the crumbs for a spiced flavor.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
In a small bowl, whisk milk and pudding mix for 2 minutes. Arrange banana slices over tart shell bottoms; top with pudding.
Cover with whipped topping. Cover and refrigerate until serving. Garnish with additional banana slices if desired. Yield: 4 servings.
Serving Size: makes 4 pies
Number of Servings: 4
Recipe submitted by SparkPeople user LADYBUGPLUS.