Banana-Berry Cream Tart
With this slimmed-down tart, you can enjoy the luscious flavor of banana cream pie and still stay within your diabetic meal plan.
Ingredients
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Nonstick cooking spray
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1/4 cup tub-style light cream cheese
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2 tablespoons butter, softened
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2/3 cup quick-cooking rolled oats
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2/3 cup white whole wheat flour or whole wheat flour
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2 tablespoons flaked coconut
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2 tablespoons packed brown sugar
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1-2/3 cups fat-free milk
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1/2 cup tub-style light cream cheese
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1 4-serving-size package fat-free sugar-free reduced-calorie vanilla instant pudding mix
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1 medium banana, thinly sliced
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1 cup fresh raspberries and/or blueberries
Directions
1.
Preheat oven to 375 degrees F. For crust: Lightly coat a 9-inch tart pan with removable bottom with nonstick cooking spray; set aside. In a medium bowl, stir together the 1/4 cup cream cheese and the butter. Add oats, flour, coconut, and brown sugar. Using your hands, knead oat mixture and form into a ball.
2.
Press oat mixture evenly onto the bottom and up the side of the prepared pan. Bake about 12 minutes or until lightly browned. Cool completely on a wire rack.
3.
Meanwhile, for filling: In a blender, combine milk, the 1/2 cup cream cheese, and the dry pudding mix. Cover and blend until smooth.
4.
Arrange banana slices in cooled crust. Pour filling over banana slices; spread evenly. Cover and chill about 2 hours or until filling is set. To serve, top tart with berries.
Sugar Substitutes
We do not recommend using brown sugar substitute for this recipe.
Nutrition information
Calories 162, Total Fat 6 g, Saturated Fat 4 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 16 mg, Sodium 262 mg, Carbohydrate 23 g, Total Sugar 9 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 9%, Iron 3%. Exchanges: Other Carbohydrate 1.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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