Desserts - Go Bananas! (pies, cakes, baked, flambe)




Punky
08-04-1999, 11:35 AM
* Exported from MasterCook *

Baked Mexican Bananas With Cinnamon - 4 Points

Recipe By : Weight Watchers Magazine, Sept '98
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large bananas
1/2 teaspoon grated orange rind
1/2 cup fresh orange juice
1/4 cup raisins or dried currants
1/4 teaspoon ground cinnamon
1/4 teaspoon grated lime rind
1 teaspoon fresh lime juice
1/4 teaspoon vanilla extract
2 cups vanilla low-fat frozen yogurt
ground cinnamon -- optional

1. Preheat oven to 375 degrees F. 2. Peel bananas; cut each in half
lengthwise, then crosswise. Arrange bananas in a single layer in a 13- x
9-inch baking dish. Combine orange rind and next 6 ingredients; pour over
bananas. Bake, uncovered, at 375 degrees F for 20 minutes or until
bananas are tender and juice mixture is bubbly 3. Place 3 banana pieces
in each of 4 dessert dishes; drizzle juice mixture evenly over bananas.
Top each with 1/2 cup frozen yogurt; sprinkle with additional ground
cinnamon, if desired. Yield: 4 servings.

Serving size (3 banana pieces and 1/2 cup yogurt) According to the
magazine: Per serving: CAL 221(8% from fat); PRO 4.3g; FAT 1.9g (sat
1.2g); CARB 49.2g; FIB 2.7g; CHOL 10 mg; IRON 0.5mg; SOD 73mg CALC 114mg
Exchanges: 2 Starch, 1 Fruit Weight Watcher Points: 4

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NOTES : Scanned & MC formatted using MC Buster by Karen
Sonnessa<KSONNESS@SUFFOLK.LIB.NY.US . Submitted by Karen S. on
1/16/99 to the W. W. Forum.


SueC
08-14-1999, 07:29 PM
* Exported from MasterCook *

Kahlua-Glazed Bananas - 6 Points

Recipe By :WW The Secrets of Success, Fall/Winter, 1997
Serving Size : 4 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 small bananas -- peeled
1 cup water
1 tablespoon instant coffee granules
1/3 cup brown sugar, packed
3 tablespoons margarine, imitation -- low fat
1/4 cup kahlua
1 1/3 cups vanilla frozen yogurt -- fat free

Cut each banana in half crosswise; cut each piece in half lengthwise. Set banana pieces aside
Bring water to a boil in a large nonstick skillet. add coffee granules, brown sugar and margarine; stir well. Reduce heat to medium, and cook until sugar dissolves, stirring fequently. Add banana pieces; cook 5 minutes, turning occasionally. Remove from heat; stir in Kahlua. spoon over frozen yogurt. Serving size: 4 banana pieces, 2 1/2 tablespoons sauce, and 1/3 cup frozen yogurt.
NI: Calories 317; Fat 4.8 gm; Fiber 3.4 gm
Submitted to REG 6 by Suzanne C.


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Per serving: 353 Calories (kcal); 8g Total Fat; (19% calories from fat); 3g Protein; 66g Carbohydrate; 1mg Cholesterol; 158mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 1/2 Fat; 2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0

Scuttle
06-20-2000, 07:33 PM
This didn't turn out as well as I'd hoped. It was okay, but I want to find my strawberry pie recipe, I love that one...

BANANA SPLIT PIE (8 slices)

1 1/2 cup skim milk
1 package fat-free, sugar-free instant pudding (vanilla or banana flavor)
8 oz crushed pineapple in unsweetened juices
1 cup strawberries
1 banana
1 reduced-fat Keebler graham cracker crust
1 1/2 cup Kool Whip Free
Chocolate syrup

Place sliced bananas in bottom of crust, layer strawberries and then pineapple. Mix milk with pudding. Layer pudding on top of fruit. Then layer Kool Whip. Drizzle with syrup.

Based on my nutritional analysis, which didn't include the syrup (I didn't have any) and may or may not be entirely accurate...

1 serving has 196 calories, 3 grams total fat (1 gram saturated fat), trace cholesterol, 188 mg sodium, 37 grams carbs, 1 gram fiber, 3 grams protein. 2% RDA Vitamin A, 23% RDA Vitamin C, 7% RDA Calcium, 2% RDA Iron.


JaneStarr
06-21-2000, 11:29 PM
I would make this recipe using the Cook 'N Serve pudding instead of the instant. It tastes 100% better to me. Just make the pudding in advance and chill it in the fridge with a piece of plastic wrap placed on the pudding surface to avoid "skin" formation.

Jane

cricket
06-25-2000, 01:30 AM
* Exported from MasterCook *

Ginger Creme Caramel - 5 points

Recipe By :Trinity Bowden
Serving Size : 8 Preparation Time :0:00
Categories : Deserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar
2 1/2 cups 1% low-fat milk
1 1/4 cups frozen egg substitute -- thawed
1/2 cup sugar
2 tablespoons crystallized ginger

Combine first 3 ingredients in a small saucepan; stir well. Cook over medium-low heat, stirring constantly, until sugar dissolves. Bring to a boil; cook, without stirring, until mixture is caramel-colored and candy thermometer registers 340 degrees. Remove from heat, and immediately pour mixture into an 8-inch round cakepan, tilting to coat bottom of pan evenly; set aside.

Place low-fat milk in a heavy saucepan; cook over medium heat until thoroughly heated. Combine egg substitute and 1/2 cup sugar in a medium bowl; stir with a wire whisk until well blended. Gradually add warm milk, stirring well. Stir in ginger. Pour into prepared pan.

Place pan in a 12-x9-x2-inch pan; pour hot water into pan to a depth of 1 inch. Place in a 350 degrees oven. Reduce heat to 325 degrees, and bake 1 hour or until knife inserted halfway between center and edge comes out clean. Remove pan from water, and let cool on a wire rack. Cover and chill for 8 hours. To serve, unmold custard and sauce onto a serving platter. Yield: 8 servings.

Source:
"Low-Fat Ways to Cook Desserts"

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Per serving: 222 Calories (kcal); 5g Total Fat; (20% calories from fat); 7g Protein; 36g Carbohydrate; 6mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

cricket
06-25-2000, 01:32 AM
Here is another one that looked especially good for the hot weather. Now I
can use up my bananas. I have them frozen right now.

Trinity

* Exported from MasterCook *

Honey-Banana Pops - 2 points

Recipe By :Trinity Bowden
Serving Size : 8 Preparation Time :0:00
Categories : Deserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces vanilla low-fat yogurt
2 medium banana -- ripe, peeled, & mashed
2 tablespoons honey
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
8 (3-ounce) paper cups
8 wooden sticks

Combine first 5 ingredients in container of an electric blender or food processor; cover and process just until smooth. Pour mixture evenly into paper cups. Cover tops of cups with aluminum foil, and insert a stick through foil into center of each cup. Freeze at least 4 hours. To serve, remove foil, and peel paper away from each pop. Yield: 8 pops.

Source:
"Low-Fat Ways to Cook Desserts"
Yield:
"1 serving"

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Per serving: 93 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 19g Carbohydrate; 3mg Cholesterol; 38mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat;
1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

Girlie
09-13-2000, 12:48 AM
I LOVE bananna pudding and bread pudding...any low fat versions or alternatives???

Thanks,

Girlie

nora2000
09-16-2000, 11:56 AM
Girlie: I just found this recipe on http://www.low-fat-recipes.com/desserts/banana-pudding.htm
It is 6 points per serving so it's up to you to decide if it's "point worthy"...I personally don't like banana anything except fried bananas & fresh bananas so I'll pass.

Banana Pudding
14 ozs low-fat sweetened condensed milk
1 1/2 c cold water
3 ozs fat-free vanilla pudding mix
2 c Cool Whip Free, thawed
36 pcs reduced fat vanilla wafers
3 med bananas, sliced

Combine condensed milk, water, and pudding mix in a bowl and mix until smooth. Fold in Cool Whip. Spoon one cup mixture onto bottom of a 2-quart casserole dish. Top with one-third each of wafers, bananas, and remaining pudding mixture. Repeat layers two times. Chill several hours before serving. Refrigerate leftovers.

10 servings; 267 Calories; 3g Fat; 4g Protein; 52g Carbohydrate; 5mg Cholesterol; 221mg Sodium WW Points: 6

mauvaisroux
01-09-2006, 01:06 PM
2 (6 oz) bananas
1 (1 oz) pkg vanilla fat free instant pudding
1 3/4 cup skim milk
1 Reduced-Fat Graham Cracker Crust
1 (8 oz) container fat-free Cool Whip

Slice one banana onto Graham Cracker Crust. Beat pudding mix and milk together until thoroughly mixed. Pour over sliced banana. Slice remaining banana on top of pudding. Refrigerate until firm. Slice pie into 1/8th sections and serve with Cool Whip.

SERVING SIZE: 1/8th slice

shopgal21
02-17-2006, 12:56 PM
Can anyone tell me how many points this is?

eponine51
02-18-2006, 08:19 PM
This recipe is really good...my mom and I have pie every night! We've used instant pistachio pudding too (minus the bananas), and then shaved a little bit of chocolate on top of the cool whip....it's sooo good. I think for an 1/8th of a pie its 2 or 3 points.

evierama
06-24-2006, 07:25 PM
I just varied this with sugar free cheesecake pudding yummmmmmmm