Tiny Diabetic Banana Cream Pies Recipe

Tiny Diabetic Banana Cream Pies Recipe
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Nutritional Info
  • 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

View full nutritional breakdown of Tiny Diabetic Banana Cream Pies Recipe calories by ingredient


Introduction

These petite pies take very little time to prepare and it’s an impressive, diabetic friendly delicious dessert Since my husband’s work hours are erratic, we don’t 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 it’s an impressive, diabetic friendly delicious dessert Since my husband’s work hours are erratic, we don’t eat at the same time every day, so I often have these chilling in the refrigerator several hours in advance of mealtime.
Number of Servings: 4

Ingredients

    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.
    Tips:

    Add a little cinnamon, nutmeg, or allspice to the crumbs for a spiced flavor.

Tips

Banana Basics
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.







Directions

Directions

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.