Banana Cream Pie IV

Being diabetic shouldn't prevent you from enjoying "sweets". This pie is simply delicious.

Yield

8 servings

Ingredients

1 1/2 cups cold fat-free milk
1 (1 ounce) package sugar-free instant vanilla pudding mix
1/3 cup fat-free sour cream
1 (8 ounce) carton frozen reduced-fat whipped topping, thawed, divided
3 medium firm bananas, sliced
1 9-inch reduced-fat graham cracker crust

Directions

In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1 1/2 cups whipped topping.

Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4 to 6 hours before serving (pie will be soft-set).

Estimated Time

Preparation Time: 20 minutes
Chilling Time: 4 to 6 hours

Storage

Refrigerate leftovers.

Nutritional Information

One slice equals 260 calories, 7 g fat (5 g saturated fat), 1 mg cholesterol, 284 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fruit.

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