Recipes for Diabetes - Pineapple Banana Pie

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 Makes 8 servings

Ingredients

1 237-mL bottle Vanilla Glucerna

1 envelope (7 g) unflavored gelatin

300 mL (1 1/4 cup) fat-free sour cream

375 mL (1 1/2 cup) crushed pineapple with juice

1 package (31 g) vanilla instant pudding

1 medium (100 g) banana, sliced

1 23-cm (9-inch) reduced-fat graham cracker pie crust

Optional: fresh fruit and whipped cream

Nutrition information will vary with product used.

Preparation

• Warm Glucerna until heated through, but DO NOT BOIL.
• Pour Glucerna into blender and add gelatin on high speed. Blend for 15 seconds.
• Pour blended mixture into medium bowl and stir in sour cream.
• Add crushed pineapple.
• Add instant pudding mix. Stir until well blended.
• Layer sliced banana on bottom of pie crust.
• Pour pineapple mixture over bananas.
• Refrigerate at least two hours before serving.
• Optional: add a dollop of whipped cream and your favorite fruit for color (not calculated in Nutrition Facts).