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Extra Bananas Provide Flavor In Low-Fat Pie

Charlotte Balcomb Lane Knight-Ridder/Tribune

Using low-fat and fat-free ingredients now available in supermarkets, you often can strip unwanted fat and calories from favorite desserts without losing the flavor. Using extra bananas gives the pie plenty of sweet “banana split” flavor.

Light Banana Split Pie

Crust:

Corn oil cooking spray

17 graham crackers

1/4 cup granulated sugar

1 tablespoon margarine, melted

2 egg whites

Filling:

4 large bananas, peeled and chopped

1 (6-ounce) jar maraschino cherries, drained, chopped and drained again

1 (8-ounce) can crushed pineapple in natural juice, drained

1/2 cup chopped walnuts, black walnuts or pecans

1 (12-ounce) carton fat-free nondairy whipped topping

6 ounces lite chocolate syrup

Heat oven to 350 degrees. Lightly coat 2 (9-inch) pie pans with corn oil cooking spray. Set aside.

Crush the graham crackers into fine crumbs, using a food processor, blender or rolling pin. Combine the crumbs, sugar and melted margarine. Stir in the egg whites to make a slightly damp mixture.

Divide the mixture between pie pans. Using a sheet of wax paper or plastic wrap to keep the crumbs from sticking to your fingers, firmly press the crust mixture up the sides and evenly across the bottoms of the pans. Bake for 10 to 12 minutes. Cool completely before filling.

Combine the bananas, cherries, pineapple and nuts in large bowl. Fold in the fat-free nondairy whipped topping. Divide the filling between the pie shells; freeze for at least 2 hours. When ready to serve, top with the lite chocolate syrup. Allow the pies to soften for 10 minutes before cutting.

Yield: 2 pies (16 servings).

Nutrition information per serving: 189 calories, 3.9 grams fat (19 percent fat calories), 2 grams protein, 36 grams carbohydrate, no cholesterol, 83 milligrams sodium.

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