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Banana Cream Pie Recipe

   
 

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     Banana Cream Pie

Category   Desserts - Breads
Sub Category   Low-fat
Servings   8 servings
Preptime   30 min

Ingredients
6 slices cinnamon-raisin bread
1/2 cup orange juice
1 envelope unflavored gelatin
2 tbsp plus 2 tsp margarine, melted
1 tbsp grated lemon zest
2 medium bananas
2 tbsp fresh lemon juice
2 tbsp granulated sugar
1 cup part-skim ricotta cheese
 
1 cup plain lowfat yoghurt
2 tbsp slivered orange zest

Instructions
Toast the cinnamon-raisin bread. Tear the toast into large pieces, place them in a food processor or blender, and process to form fine crumbs. Preheat oven to 375°F.
In a small saucepan, warm 1/4 cup of the orange juice. Sprinkle the gelatin over the warm juice and stir to dissolve. Remove from the heat. In a 9-inch pie plate, combine the bread crumbs wht the margarine and lemon zest, patting the mixture onto the sides and bottom of the plate to form a crust. Bake until lightly browned, about 8 minutes. Set aside to cool.
In a food processor or blender, combine 1/12 bananas, the remaining 1/4 cp orange juice, the lemon juice, and sugar, and process. Add the dissolved gelatin mixture, the ricotta cheese and yourt. Puree, in batches if necessary, until smooth. Pour the mixture into the prepared crust. Chill until set, about 4 hours. When read to serve, slice the remaining 1/2 bananas and arrange on top of the pie. Garnish with the orange zest.
Serving size- 3 1/2 inch slice Weight Watchers 1 fat, 1/2 protein, 3/4 bread, 1/2 fruit, 4 optional calories. Nutrition info 200 calories, 7g protein, 7g fat, 27g carbohydrate, 12mg cholesterol 173, 173mg sodium.


Originally Submitted
8/6/2010





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