I love old recipes. I found the basis for this in an old bulletin from 20 years ago. I took most of the fats and sugar out but left the flavor in.
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix 1 (4-serving) package JELL-O sugar-free cherry gelatin 2 cups (one 16-ounce can) tart red cherries, packed in water, drained and 1/2 cup liquid reserved 1 cup water 1 teaspoon almond extract* 2 cups (2 medium) sliced bananas 1 (6-ounce) Keebler shortbread piecrust 3/4 cup Dannon plain fat-free yogurt 1/3 cup Carnation Nonfat Dry Milk Powder 2 tablespoons pourable Sugar Twin or Sprinkle Sweet 3/4 cup Cool Whip Free 2 tablespoons (1/2 ounce) finely chopped almonds
In a medium saucepan, combine dry pudding mix, dry gelatin, reserved cherry liquid and water. Stir in cherries. Cook over medium heat until mixture thickens and starts to boil, stirring often, being careful not to crush cherries. Remove from heat. Stir in 1/2 teaspoon almond extract. Place saucepan on a wire rack and let set 5 minutes. Gently stir bananas into cherry mixture. Pour mixture into piecrust. Refrigerate at least 2 hours. In a medium bowl, combine yogurt, dry milk powder and Sugar Twin. Blend in Cool Whip Free and remaining 1/2 teaspoon almond extract. Spread mixture evenly over set filling. Sprinkle almonds over top. Refrigerate at least 30 minutes. Cut into 8 pieces.
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