Wednesday, February 1, 2012
Banana Cream Pie
•1-1/2 cups cold fat-free milk
•1 package (1 ounce) sugar-free instant vanilla pudding mix
•1/3 cup fat-free sour cream
•1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
•3 medium firm bananas, sliced
•1 reduced-fat graham cracker crust (9 inches)
•In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping.
•Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers. Yield: 8 servings.
One slice equals 260 calories, 7 g fat (5 g saturated fat), 1 mg cholesterol, 284 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fruit.