BANANA STRAWBERRY CREAM PIE
From Fast, Cheap, and Easy, Page 198 by JoAnna Lund
Serves 8
1 cup (1 medium) sliced banana
2 cups sliced fresh strawberries
1 (6-ounce) Keebler shortbread piecrust
1 (4-serving) package JELL-O sugar-free instant banana cream pudding
mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/3 cups water
3/4 cup Cool Whip Lite*
Layer banana and strawberries in bottom of piecrust. In a medium
bowl, combine dry pudding mix, dry milk powder, and water. Mix well
using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Spread mixture
evenly over fruit. Refrigerate for at least 30 minutes. Cut into 8
servings. When serving, top each with 1 tablespoon Cool Whip Lite.
HINT: To prevent banana from turning brown, mix with 1 teaspoon
lemon juice or sprinkle with Fruit Fresh.
Each serving equals:
HE: 1/2 Bread, 1/2 Fruit, 1/4 Skim Milk, 3/4 Slider, 18 Optional
Calories
186 Calories, 6 gm Fat, 3 gm Protein, 30 gm Carb., 340 mg Sodium, 75
mg Calcium, 1 gm Fiber
DIABETIC: 1 1/2 Starch/Carb, 1/2 Fruit, 1/2 Fat or 2 Starch/Carb,
1/2 Fat