Banana Cream Pie Ii from Healthy Diabetic Recipes

Banana Cream Pie Ii Recipe

Recipe Ingredients:

1 package sugar-free cook-and-serve
vanilla pudding mix - (4-serv size)
1 cup fat-free (skim) milk
1 large ripe banana, peeled, sliced
1 reduced-fat graham cracker 9" pie crust
1 container frozen light whipped topping - (, thawed, divided

Recipe Instructions:

In a medium saucepan, combine the pudding and milk and cook over medium heat until thickened, stirring constantly. Remove from the heat, cover the surface of the pudding with waxed paper, and let cool.

Place the banana slices on the bottom of the pie crust. Fold half of the whipped topping into the cooled pudding.

Spoon the pudding mixture evenly over the bananas, then spoon the remaining whipped topping over the pudding mixture. Cover and chill for at least 4 hours, or until ready to serve. Serve as is or garnish as desired.

This recipe yields 8 servings. Serving size: 1 slice.

Exchanges Per Serving: 2 Carbohydrate, 1 Fat.

Nutrition Facts: Calories 208; Calories from Fat 59; Total Fat 7g; Saturated Fat 4g; Cholesterol 1mg; Sodium 283mg; Carbohydrate 31g; Dietary Fiber 0g; Sugars 14g; Protein 2g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-16-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2001"

Servings: 8

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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