University of Illinois Extension

Recipes for Diabetes - University of Illinois Extension

http://urbanext.illinois.edu/diabetesrecipes
BANANA PINEAPPLE PIE

Ingredients

1½ cups graham cracker crumbs
1/3 cup reduced-fat margarine
2 bananas (sliced thinly)
1 package (8-ounce) fat free cream cheese, softened
1½ cups skim milk
1 package (four-serving size) sugar-free instant vanilla pudding
1 can (20-ounce) crushed pineapple, drained
½ tub of an 8 ounce frozen “lite” whipped topping, thawed

Directions

  1. Mix graham cracker crumbs and reduced-fat margarine with fork or pastry cutter until margarine is cut into crumbs. Wet fingers and press mixture into bottom of baking dish.
  2. Slice bananas and spread evenly over crumb mixture.
  3. Beat softened cream cheese until very smooth and gradually add milk, beating until smooth. Add pudding mix and beat one minute or until mixture begins to thicken. Spoon evenly over bananas.
  4. Spread drained crushed pineapple over the pudding layer.
  5. Spread whipped topping over pineapple layer, making sure to spread to edges of baking dish.
  6. Refrigerate at least one hour, but refrigerating three or more hours is best.
    Cut into 16 slices and serve chilled.
Total time: 3 hours 30 minutes
Preparation time: 30 minutes
Chill time: 3 hours
Nutrition Facts
Servings per Recipe: 16
Amount Per Serving
Calories 143 Calories from Fat 36
Total Fat 4 g
Cholesterol 3 mg
Sodium 315 mg
Carbohydrate 23 g
Dietary Fiber 1 g
Protein 4 g
Exchange 1 starch, ½ fruit, 1 fat
Carbohydrate Units 1.5

Print 3x5 Recipe Card
Print 4x6 Recipe Card