A Joanna Lund recipe
Layer bananas in bottom of pie crust. Sprinkle 2 T peanuts over bananas. In a large bowl, combine dry milk powder, pudding mix, and water. Mix with wire whisk well. Blend in peanut butter until mixture is smooth. Pour pudding mixture evenly over bananas and peanuts. Refrigerate 5 minutes. Spread Cool Whip Lite evenly over set filling. In a small bowl, combine remaining 2 T. peanuts and cracker crumbs. Evenly sprinkle mixture over top of pie. Refrigerate at least 1 hour. Cut into 8 servings.
HINT: To prevent bananas from turning brown, mix with 1 tsp. lemon juice or sprinkle with Fruit Fresh.
Serves 8 - Each serving equals:HE: 1/2 bread, 1/2 fat, 1/3 protein, 1/4 fruit, 1/4 skim milk217 calories; 9 gm fat; 5 gm protein, 29 gm carbohydrate; 324 mg Sodium; 1 gm fiberDIABETIC: 2 starch, 1 fat
Description: "(Cooking Healthy with a Man in Mind)"
Per Serving (excluding unknown items): 16 Calories; trace Fat (4.2% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 8 | ||
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Calories: 332 | ||
Calories from Fat: 129 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 700.2mg | 24 % | |
Potassium 348.9mg | 9 % | |
Total Carbohydrate 45.3g | 13 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 42.9g | ||
Protein 7.4g | 11 % | |
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. |
Calories per serving: 332
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