Dr Phil's Ultimate Weight Solution Cookbook, p 176-77

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Name: Banana Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: not set
Ingredients: 2-1/2 cups Banana Nut Crunch Cereal; 2 Tbsp Light margarine spread at room temperature; 2 1 oz. pkgs Supar-free, fat-free instant banana cream pudding or vanilla mix; 2 Tbsp Fat-free powdered dry milk; 2 cups Cold fat-free milk; 2 Ripe bananas peeled and roughly chopped; 2 cups Sugar-free, fat-free vanilla yogurt

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INGREDIENTS

2-1/2 cups Banana Nut Crunch Cereal
2 Tbsp Light margarine spread ; at room temperature
2 1 oz. pkgs Supar-free, fat-free instant banana cream pudding ; or vanilla mix
2 Tbsp Fat-free powdered dry milk
2 cups Cold fat-free milk
2 Ripe bananas ; peeled and roughly chopped
2 cups Sugar-free, fat-free vanilla yogurt

Servings

INSTRUCTIONS

1. Position a rack in the lower third of the oven and preheat to 325 degrees.

2. Place the cereal in a food processor fitted with the chopping blade and process until finely ground, about 30 seconds. Add the margarine spread and process until a soft ball of dough begins to form. Pour the dough into a 9-inch pie pan and press it into an even crust across the bottom and up the sides of the pan. Alternatively, place the cereal in a zipper plastic bag, squeeze out all the air, and seal tightly. Using a heavy rolling pin or the bottom of a large, heavy saucepan, pulverize the cereal to the texture of fine meal, rotating the bag frequently so the cereal is uniformly crushed. Transfer the cereal to a medium bowl and cut in the margarine spread with a pastry cutter or two forks, until the mixture begins to form a dough. Press the dough into the pie pan as indicated.

3. Bake for 10 minutes, then transfer to a wire rack and cool completely, about 30 minutes.

4. Place the pudding mix and powdered dry milk in a large bowl. Pour in the milk and whisk 1 minute. Add the chopped bananas and continue whisking until somewhat thickened, about 1 more minute. Pour into the prepared pie shell and refrigerate until set, about 2 hours. Pie may be stored int he refrigerator, tightly covered, up to 3 days.

5. Just before serving, spread the yogurt evenly over the pie, forming a creamy topping.

Calories: 233 per serving

NOTES

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Banana Cream Pie

2-1/2 cups Banana Nut Crunch Cereal
2 Tbsp Light margarine spread at room temperature
2 1 oz. pkgs Supar-free, fat-free instant banana cream pudding or vanilla mix
2 Tbsp Fat-free powdered dry milk
2 cups Cold fat-free milk
2 Ripe bananas peeled and roughly chopped
2 cups Sugar-free, fat-free vanilla yogurt

1. Position a rack in the lower third of the oven and preheat to 325 degrees.
2. Place the cereal in a food processor fitted with the chopping blade and process until finely ground, about 30 seconds.  Add the margarine spread and process until a soft ball of dough begins to form.  Pour the dough into a 9-inch pie pan and press it into an even crust across the bottom and up the sides of the pan.  Alternatively, place the cereal in a zipper plastic bag, squeeze out all the air, and seal tightly.  Using a heavy rolling pin or the bottom of a large, heavy saucepan, pulverize the cereal to the texture of fine meal, rotating the bag frequently so the cereal is uniformly crushed.  Transfer the cereal to a medium bowl and cut in the margarine spread with a pastry cutter or two forks, until the mixture begins to form a dough.  Press the dough into the pie pan as indicated.
3. Bake for 10 minutes, then transfer to a wire rack and cool completely, about 30 minutes.
4. Place the pudding mix and powdered dry milk in a large bowl.  Pour in the milk and whisk 1 minute.  Add the chopped bananas and continue whisking until somewhat thickened, about 1 more minute.  Pour into the prepared pie shell and refrigerate until set, about 2 hours.  Pie may be stored int he refrigerator, tightly covered, up to 3 days.
5. Just before serving, spread the yogurt evenly over the pie, forming a creamy topping.

Calories:  233 per serving

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Nutrition

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Serving Size: 1 Serving (174g)
Recipe Makes: 8 Servings

Calories: 175
Calories from Fat: 26 (15%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.7g
Cholesterol 2.4mg		1 %
Sodium 462mg		16 %
Potassium 351mg		9 %
Total Carbohydrate 32.2g		9 %
	Dietary Fiber 1g	4 %
	Sugars, other 31.2g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 175

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