 |
Banana Yogurt Pie
2 cups rolled oats
1 cup pitted dates
1 tsp. vanilla extract
2 Tbsp. unsweetened orange juice
3 Tbsp. carob/cocoa powder
1/4 cup boiling water
1 tsp. gelatin |
2 frozen bananas, peeled and chopped
1 cup low fat evaporated milk, chilled
1/2 tsp. extra vanilla
1 cup low fat yogurt
1 extra banana, finely sliced
1/4 cup lemon juice
1 tsp. ground nutmeg |
Combine the rolled oats, dates, vanilla extract and orange
juice in a blender and blend for 3 minutes until mixture sticks together.
Press the mixture thinly around the sides and base of a 9 inch pie dish
and refrigerate. Pour boiling water over gelatin, stir to dissolve,
and set to cool.
Place frozen bananas in food processor or blender and
blend until smooth. Add milk and blend for 3-4 minutes. Add extra vanilla
and yogurt and mix well. Add dissolved gelatin and water.
Pour mixture into the base of the pie dish and refrigerate
until firm.
Soak the extra banana in the lemon juice, slice and place
on top of pie. Sprinkle with nutmeg and serve.
6 servings
Per Serving:
416.2 Calories, 5.3 g Total Fat, 1.6 g Saturated Fat,
4.0 mg Cholesterol, 85.7 mg Sodium, 80.7 g Total Carbohydrate, 10.2 g Dietary
Fiber, 17.0 g Protein, 245.9 mg Calcium.
|
|