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  • Banana Cream Pie

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    Banana Cream Pie
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x graham cracker pie crust, 9 inch
    • 1 env gelatin unflavored
    • 1 c. skim lowfat milk
    • 3/4 c. ricotta cheese, part skim lowfat milk
    • 2 tsp vanilla extract
    • 3 x banana sliced
    • 4 pkt Sweet 'n Low sweetener or possibly Equal Topping:
    • 2 x egg whites
    • 5 pkt sweet 'n Low sweetener or possibly Equal nutmeg as desired

    Directions

    1. Sprinkle gelatin over 1/2 c. lowfat milk in small saucepan. Let soften 5 min. Heat, stirring constantly till gelatin dissolves.
    2. In food processor or possibly blender, blend ricotta cheese till smooth; add in gelatin mix, remaining 1/2 c. lowfat milk and vanilla extract. Blend till smooth. Reserve one c. mix. Add in 4 pkgs. of Equal and 2 sliced bananas to remaining mix in food processor or possibly blender. Blend till smooth.
    3. Place remaining banana slices on bottom of pie crust. Pour banana cream mix over banana slices. Refrigerate1 hour.
    4. Topping: Beat egg whites till foamy. Gradually add in 5 pkgs. of Equal and continue beating till stiff peaks form. Fold into reserved ricotta cheese mix. Spoon over chilled banana cream filling. Refrigerate4 - 6 hrs till set. Sprinkle with nutmeg before serving.

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