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SPLENDA®
 

Banana Cream Tart

Top this smooth, creamy banana dessert with whipped topping and walnuts for a treat to remember!

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  • Serves: 8
  • Prep Time: 30 Minutes
  • Total Time: 2 Hours 30 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 8

Serving Size: 1 slice (1/8 of pie)

Amount Per Serving
 
Calories:
240 
Calories from Fat:
90 
Total Fat:
10g 
Saturated Fat:
4.5g 
Cholesterol:
15mg 
Sodium:
200mg 
Total Carbs:
32g 
Dietary Fiber:
1g 
Sugars:
14g 
Protein:
5g 

DIRECTIONS

  1. Preheat oven to 450 degrees F.

  2. Unfold 1 piecrust, and press out fold lines. Fit into a 9-inch tart pan with removable bottom according to package directions; trim edges. Line pastry with aluminum foil, and fill with pie weights or dried beans.

  3. Bake for 8 minutes. Remove weights and foil; bake 4 to 5 additional minutes or until lightly browned. Cool in pan on a wire rack.

  4. Blend SPLENDA® Granulated Sweetener, and cornstarch together in a small mixing bowl. Set aside.

  5. Combine milk, egg substitute, vanilla, and salt in a medium saucepan. Gradually add SPLENDA® Granulated Sweetener mixture, stirring until blended. Add butter.

  6. Cook over medium heat, stirring constantly, until mixture thickens and boils.

  7. Boil 1 minute, stirring constantly. Remove from heat, and stir in banana extract.

  8. Arrange sliced bananas in bottom of tart crust. Pour filling over bananas. Cover top of tart with waxed paper. Chill 2 hours before serving.

  9. Cut pie into 8 equal portions to serve. Garnish each serving, if desired.

INGREDIENTS

  • 1/2 (15 ounce) package refrigerated piecrust
  • 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/4 cup cornstarch
  • 2 cups 2% reduced-fat milk
  • 1/3 cup egg substitute
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon banana extract
  • 1 1/2 cups sliced bananas
  • Garnish: fat-free whipped topping and finely chopped walnuts

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