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.
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
- Heat oven to 375 degrees F.
- 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.
- Bake for 10 to 12 minutes or until lightly browned.
- Cool completely on wire rack.
- Meanwhile, beat cream cheese and Equal until blended.
- Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.
- Place half of cream cheese mixture in pie crust. Arrange banana slices in single layer; top with remaining cream cheese mixture.
- Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans.
- 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