Sunday, November 21, 2010

Low-Point Banana Cream Pie

Tired of pumpkin cookies, cakes, and smoothies? For those who do not wish to include anything "pumpkiny" (is that a word?) at their Thanksgiving table, this amazing low-point banana cream pie will delight your palate without adding on the pounds. The trick is not to eat the entire pie in one sitting; even though that might be very difficult. :)

Banana Cream Pie
- 1, 0.9 oz., Sugar-Free, Fat-Free Banana Cream Instant Pudding
- 1 Banana
- 1, 8 oz., Fat-Free Cool Whip
- 2 cups Fat-Free or 1% milk
- 1 Keebler Reduced-fat Ready Pie Crust
Slice banana and cover the bottom of the pie crust. Whisk pudding and milk for 2 minutes. Add 4 oz. (or half) of the fat-free cool whip to the pudding and mix well. Pour over bananas in pie crust. Add the other half of the cool whip on top. Chill in the refrigerator for several hours (or if you're in a hurry, freeze for 30 minutes before serving.) If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 8
Serving size = 1
Total points per serving = 3.5
(If pie is cut into 6 pieces, total points per serving = 4.7)

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