Banana Cream Pie Recipe
Servings: 8
Ingredients
- 1 x graham cracker pie crust, 9 inch
- 1 env gelatin unflavored
- 1 c. skim lowfat milk
- 3/4 c. ricotta cheese, part skim lowfat milk
- 2 tsp vanilla extract
- 3 x banana sliced
- 4 pkt Sweet 'n Low sweetener or possibly Equal Topping:
- 2 x egg whites
- 5 pkt sweet 'n Low sweetener or possibly Equal nutmeg as desired
Directions
- Sprinkle gelatin over 1/2 c. lowfat milk in small saucepan. Let soften 5 min. Heat, stirring constantly till gelatin dissolves.
- In food processor or possibly blender, blend ricotta cheese till smooth; add in gelatin mix, remaining 1/2 c. lowfat milk and vanilla extract. Blend till smooth. Reserve one c. mix. Add in 4 pkgs. of Equal and 2 sliced bananas to remaining mix in food processor or possibly blender. Blend till smooth.
- Place remaining banana slices on bottom of pie crust. Pour banana cream mix over banana slices. Refrigerate1 hour.
- Topping: Beat egg whites till foamy. Gradually add in 5 pkgs. of Equal and continue beating till stiff peaks form. Fold into reserved ricotta cheese mix. Spoon over chilled banana cream filling. Refrigerate4 - 6 hrs till set. Sprinkle with nutmeg before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 8 servings | |
| Calories 192 | |
| Calories from Fat 74 | 39% |
| Total Fat 8.21g | 10% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 136mg | 6% |
| Potassium 203mg | 6% |
| Total Carbs 24.4g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 9.97g | 7% |
| Protein 5.17g | 8% |
