A quick and easy American classic. Made with lower sugar to suit diabetic diets
Put gelatin in blender with 2 tablespoons water. Heat remaining water to boiling and pour into blender. Blend until mixed well.
Add ice cubes, pudding mix and ricotta cheese, blend until smooth and well mixed.
Mix Splenda and cinnamon together, set aside
Place first layer of bananas in pie crust, sprinkle with 1/2 cinnamon/ Splenda mixture. Pour 1/2 pudding mixture into pie. Repeat process: bananas, Splenda and remaining pudding.
Chill 2 hours before serving. Garnish with sliced bananas dipped in melted chocolate.
Add mint leaves immediately before serving, if available.
Posted to MM-Recipes Digest V4 #067 by patricia smith ~~ltpjsmith~~at;galesburg.net> on Mar 6, 1997.
This recipe takes a lot of shortcuts but gives pretty good results.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (706g)|
|Recipe Makes: 1|
|Calories from Fat: 164 (33%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 58mg||18 %|
|Sodium 362mg||12 %|
|Potassium 776.3mg||20 %|
|Total Carbohydrate 64.3g||19 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 60.4g|
|Protein 23.7g||34 %|
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: 502
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.