Makes 12 slicesCalories 160 Prep Time 30 minutesTotal Time 1 hour, 30 minutesMade with Splenda® Stevia Sweetener
Ingredients
1 refrigerated pie crust
½ cup evaporated milk, divided
2 teaspoons unsweetened powdered gelatin
8 ounces Neufchatel cheese, room temperature
1 ½ cups bananas, sliced, divided
1 teaspoon vanilla extract
½ cup plain nonfat Greek yogurt
½ cup Splenda® Stevia Granulated Sweetener
Nutrition Info Per Serving
Serving Size: 1 slice
Calories
160
Total Fat
9g
Saturated Fat
4.5g
Cholesterol
20mg
Sodium
160mg
Total Carbs
15g
Dietary Fiber
0g
Sugars
4g
Added Sugars
0g
Protein
5g
Instructions
To make the crust:
Preheat oven to 325°F.
Unroll pie crust and place in a 9-inch pie pan.
Using a fork poke several holes in bottom. Bake for about 25 minutes or until golden brown. Let cool completely.
To make the filling:
In a small saucepan, add half of evaporated milk and gelatin and whisk thoroughly. Let sit for 2 minutes or until gelatin softens.
Turn heat to medium and whisk constantly until gelatin dissolves. *DO NOT BOIL*. Add the warm mixture to the other half of evaporated milk and stir. Cool for 10 minutes in freezer or just until edges begin to set. Set aside to cool.
In another bowl, combine Neufchatel cheese, one cup bananas, vanilla, Greek yogurt and Splenda Stevia Sweetener. Whisk until fully mixed. Transfer to separate bowl.
Next, place the cooled evaporated milk and gelatin mixture in a clean mixing bowl and whisk on high for 4-5 minutes or until it resembles loose pudding. Add cream cheese mixture in thirds to mixing bowl and mix on low until thoroughly combined.
Spoon mixture into cooled pie crust and top with ½ cup sliced banana.
Chill for at least one hour.
Note
To further lower saturated fat, make this Homemade Pie Crust with Splenda Granulated Sweetener instead of using refrigerated pie crusts.
