Banana-Berry Cream Tart
Recipe from
Diabetic Living
With this slimmed-down tart, you can enjoy the luscious flavor of banana cream pie and still stay within your diabetic meal plan.
Servings:
10 servings
Prep Time:
20 mins
Total Time:
2 hrs 32 mins
Ingredients
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Nonstick cooking spraysee savings
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1/4 cuptub-style light cream cheesesee savings
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2 tablespoonsbutter, softenedsee savings
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2/3 cupquick-cooking rolled oatssee savings
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2/3 cupwhite whole wheat flour or whole wheat floursee savings
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2 tablespoonsflaked coconutsee savings
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2 tablespoonspacked brown sugarsee savings
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1-2/3 cupsfat-free milksee savings
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1/2 cuptub-style light cream cheesesee savings
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1 4-serving-size packagefat-free sugar-free reduced-calorie vanilla instant pudding mixsee savings
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1 mediumbanana, thinly slicedsee savings
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1 cupfresh raspberries and/or blueberriessee savings
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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.
Nutrition information
Per serving: 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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