1 1/4 c Gingersnap crumbs (about 25
-cookies, finely crushed)
2 tb Sugar
1/2 ts Ground cinnamon
1 Egg white; lightly beaten
1 tb Stick margarine; melted
Vegetable cooking spray
1/2 c Sugar
2 tb Cornstarch
1/4 ts Salt
1 c 1% low-fat milk
1 tb Stick margarine
2 ts Vanilla extract
2 c Sliced banana
1 1/2 c Frozen reduced-calorie
-whipped topping, thawed
Hi – As a chocolate lover I was pleased to find these recipes (and a few
more) on the cooking light website last evening. I haven’t tried them, but
they sound yummy. The url for this site is:
1 Combine first 3 ingredients in a small bowl; stir well. Add 1 tablespoon
of egg white (discard remaining egg white) and 1 tablespoon melted
margarine; toss with a fork until moistened. Press into bottom and up sides
of a 9-inch pie plate coated with cooking spray. Bake at 325 degrees for 20
minutes; let cool on a wire rack.
2 Combine 1/2 cup sugar, cornstarch, salt, and egg in a large bowl; stir
well with a wire whisk, and set aside.
3 Heat milk over medium-high heat in a medium heavy saucepan to 180 degrees
or until tiny bubbles form around edge (do not boil). Remove from heat.
Gradually add hot milk to sugar mixture, stirring constantly with whisk.
Return milk mixture to pan. Add 1 tablespoon margarine, and cook over
medium heat 4 minutes or until thickened and bubbly, stirring constantly.
Reduce heat to low, and cook an additional 2 minutes, stirring constantly.
Remove from heat; stir in vanilla. Place pan in a large ice-filled bowl for
25 minutes or until egg mixture cools to room temperature, stirring
4 Remove pan from ice. Fold in the sliced banana, and spoon mixture into
prepared crust. Spread whipped topping evenly over filling, and top with
chocolate curls. Cover loosely, and chill 4 hours. Yield: 8 servings
(serving size: 1 wedge).
Nutritional Information: CALORIES 253 (31% from fat); PROTEIN 3.9g; FAT
8.9g (sat 2.2g, mono 2.9g, poly 1.7g); CARB 40.8g; FIBER 1.2g; CHOL 34mg;
IRON 1.1mg; SODIUM 161mg; CALC 81mg
From Cooking Light, June 1995, page 69.