Diabetic Recipes

Banana Pineapple Tropical Pie

A pastry crust filled with sliced bananas layered between a fluffy mixture of reduced-fat cream cheese, pineapple, whipped topping and coconut.

No Photo

Yield: 10 servings

29% calorie reduction from traditional recipe.

Ingredients

  • Pastry for single crust 9 inch pie
  • 2 (8 ounce) packages reduced fat cream cheese, softened
  • 1/2 cup Equal Spoonful*
  • 1 (8 ounce) container frozen light whipped topping, thawed
  • 1 (8 ounce) can crushed pineapple, well drained
  • 1/4 cup flaked coconut, divided
  • 1/2 teaspoon rum extract
  • 2 medium ripe bananas, cut into 1/2-inch thick slices
  • 1 tablespoon chopped pecans

Instructions

  1. Heat oven to 375 degrees F.
  2. Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edges. Pierce sides and bottom of pastry with a fork.
  3. Bake for 10 to 12 minutes or until lightly browned.
  4. Cool completely on wire rack.
  5. Meanwhile, beat cream cheese and Equal until blended.
  6. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.
  7. Place half of cream cheese mixture in pie crust. Arrange banana slices in single layer; top with remaining cream cheese mixture.
  8. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans.
  9. Refrigerate for 2 to 3 hours before serving.

Notes

* May substitute 12 packets Equal sweetener

Nutrition

Per serving: 272 cal., 6 g pro., 26 g carb., 16 g fat, 29 mg chol., 199 mg sodium

Exchanges: 1 1/2 starch, 1/2 fruit, 3 fat

Attribution

Recipe and photo credit: Equal Sweetener



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