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Banana-Buster Cream Dessert
Healthy Exchanges Newsletter, August 2001, pg 1
I personally love bananas and peanuts together. This show stopping (but easy dessert lets that combo shine!
12 (2 1/2 inch) chocolate graham cracker squares*
1 (4 serving) pkg Jello sugar free vanilla cook and serve pudding
2/3 cup Carnation Nonfat Dry Milk Powder
1/1/4 cups water
1 (8 oz) pkg Philadelphia fat free cream cheese
1 teaspoon vanilla extract
2 cups (2 medium) sliced bananas
1 cup Cool Whip Lite
2 tablespoons (1/2 oz) chopped dry roasted peanuts
Evenly arrange 9 graham crackers in a 9 by 9 inch cake pan. In a large saucepan, combine dry pudding mix, dry milk powder and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Add cream cheese and vanilla extract. Mix well using a wire whisk until well blended. Fold in banana slices. Spread mixture evenly over cracker crust. Refrigerate for at least 1 hour. Spread Cool Whip Lite over set filling. Crush remaining 3 graham crackers. Evenly sprinkle cracker crumbs and peanuts over top. Refrigerate for at least 1 hour. Cut into 8 servings.
Serves 8 - EAch serving equals:
HE: 1/2 Br, 1/2 Pr, 1/2 Fr, 1/4 SM, 1/4 Sl, 14 OC
143 Calories, 3 gm Fa, 7 gm Pr, 22 gm Ca, 259 mg So, 159 mg Cl, 1 gm Fi
Diabetic: 1 St/Ca, 1/2 Mt, 1/2 Fr, 1/2 Fa
HINTS: 1. To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.
2. A self seal sandwich bag works great for crushing graham cracker.