Banana Cream

2 c. skim milk 4 eggs, separated 4 packs artificial sweetener 1 tsp. banana extract

1 banana, sliced

2 packets unflavored gelatin 1 tsp. vanilla

Sprinkle gelatin in 3/4 cup cold milk. Heat remaining milk. Add gelatin mixture and stir over low heat until dissolved. Beat egg yolks, add to hot mixture stirring constantly. When mixture thickens, add sweetener. Remove from stove. Add vanilla and banana flavoring. Pour half of filling in 8 inch pie plate. Place sliced bananas on top. Cover with rest of filling. Meringue: Beat egg whites until frothy. Add 1/2 teaspoon cream of tartar, 1 teaspoon vanilla. Add 4 packs of artificial sweetener, 1/4 teaspoon nutmeg and beat. Beat until stiff. Pile on top of banana filling. Put under broiler 1 to 2 minutes until golden brown. Refrigerate 4 hours before serving.

BANANA SPLIT PIE 1 graham cracker crust

1 (4 oz.) pkg. sugar-free instant vanilla pudding mix

2 c. low-fat milk 2 bananas, sliced

1 (15 oz.) can crushed pineapple

1 c. Cool Whip

1 tsp. vanilla

1/2 c. pecans, chopped

Mix pudding with milk and beat until thick, pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on top. Chill well.

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