My recipes


1 c. sugar free cookie crumbs
1/4 c. finely chopped pecans
2 tbsp. margarine, softened
1 3/4 c. skim milk
1/4 c. unsweetened apple juice
1/4 c. cornstarch
4 tsp. sugar
1 tsp. vanilla extract
Pinch of salt
2 tbsp. margarine
2 med. bananas, sliced
1/4 c. sugar free cookie crumbs
1/4 c. chopped pecans
To make Crust: Blend cookie crumbs, pecans, and margarine in a bowl. Press
into a 9 inch pie plate. Chill 30 minutes. To make Filling: In a saucepan,
heat all filling ingredients, except margarine, to a boil over medium heat,
whisking until smooth (about 10 minutes). Reduce heat and simmer for 1 minute.
Scrape into a bowl. Whisk in remaining 2 tablespoons of margarine until smooth.
Cover with plastic wrap and cool to room temperature. In prepared pie plate,
arrange sliced bananas in 1 layer. Whisk cooled filling and pour evenly over
bananas. Mix remaining cookie crumbs and pecans together and sprinkle over the
filling. Chill for 1 hour before serving. Serves 8 to 12. Per serving: 172
calories, 22 gm carbohydrate, 3 gm protein, 11 gm fat, 146 mg sodium.
Exchanges: 1 starch, 1/2 fruit, 2 fat. Cholesterol: 0 mg per serving.



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