Low-Fat Banoffi Pie

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1 tb Pear and Apple spread; (Used Pear and Apricot, whichIs What I had - I expect apple Butter would be a good Substitute)
1 Tin skimmed condensed milk; If unavailable, then as Low-fat as you can Get
8 oz Cereal; I tried to use Golden grahams, but could Only buy One-serving pack, which Added some All-Bran. Another time I might try Shreddies instead. American Readers feel free To use no-fat graham Instead
3 Bananas; sliced lengthwise, About 8 oz cream substitute I used fromage frais mixed With Quark, but If that means nothing to you Then use yogurt or other Cream substitute

Original recipe makes 6



The day before, boil unopened can of milk for three hours - dont let it boil dry whatever you do. Allow to cool. Make biscuit base by turning the cereal into crumbs, melting the fruit butter in the microwave (only about 30 seconds), mixing the two together and pressing down into the flan dish. Leave in the fridge to harden. Please note that cereal crumbs quicker than digestives/graham crackers do, so be prepared, or what youll have is powder! Next day, open the can of milk, which will have turned to toffee, and spread it over the biscuit base - which will try and stick to the toffee, so just swoosh it round as best you can. Top this with the sliced bananas, and instantly with the cream substitute (if you hang about, the bananas will go brown and ucky). Refrigerate until wanted.

Calories Per Serving: 53 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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