Banana Cream Tart
Top this smooth, creamy banana dessert with whipped topping and walnuts for a treat to remember.
Recipe Ingredients:
1/2 (15 ounce) package refrigerated pie crust
3/4 cup Splenda® Granulated No Calorie Sweetener
1/4 cup cornstarch
2 cups 2% reduced-fat milk
1/3 cup egg substitute
2 teaspoons vanilla extract
1/8 teaspoon salt
1 tablespoon butter
2 teaspoons vanilla extract
1 teaspoon banana extract
1 1/2 cups sliced bananas
Garnish: fat-free whipped topping and finely chopped walnuts
Cooking Directions:
- Preheat oven to 450°F (260°C).
- Unfold 1 pie crust, and press out fold lines. Fit into a 9-inch tart pan with removable bottom according to package directions; trim edges. Line pastry with aluminum foil, and fill with pie weights or dried beans.
- Bake for 8 minutes. Remove weights and foil; bake 4 to 5 additional minutes or until lightly browned. Cool in pan on a wire rack.
- Blend Splenda® Granulated Sweetener, and cornstarch together in a small mixing bowl. Set aside.
- Combine milk, egg substitute, vanilla, and salt in a medium saucepan. Gradually add Splenda® Granulated Sweetener mixture, stirring until blended. Add butter.
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Boil 1 minute, stirring constantly. Remove from heat, and stir in banana extract.
- Arrange sliced bananas in bottom of tart crust. Pour filling over bananas. Cover top of tart with waxed paper. Chill 2 hours before serving.
- Cut pie into 8 equal portions to serve. Garnish each serving, if desired.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories 240 | Calories from Fat 90 | Fat 10g (sat 4.5g) | Cholesterol 15mg | Sodium 200mg | Carbohydrates 32g | Fiber 1g | Sugars 14g | Protein 5g.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.