Tuesday, July 3, 2012

Recipe of the Week: Mini Banana "Cream" Pies - Guiltless!

For this recipe, I chose to make mini-pies to aide with portion control, but you can easily use a 9 inch pie pan and make one large pie to share. With the minis compared to a normal sized pie, each serving has less points (only 3!!!), which is the way to go for guiltless desserts. Seriously, 3 points is less than most of the Weight Watchers pre-made desserts! You can't go wrong. AND - using greek yogurt over regular yogurt gives these delightful treats more protein, too!

Mini Banana "Cream" Pies
Servings: 24
Weight Watchers Points+: 3 points per mini pie!

Ingredients for crust: (Crust is 1 point per serving across 24 muffin cups)
- 1 1/2 cups graham cracker crumbs (about 12 full graham cracker sheets in food processor)
- 4 tablespoons 0 fat plain greek yogurt (about 1/2 single serving container)
- 2 tablespoons light brown sugar

Ingredients for pie filling:
- 1 package (8oz) 1/3 less fat cream cheese (neufchatel), softened
- 2 tablespoons stevia in the raw
- 6oz coconut greek yogurt (this is about 1 1/2 containers of the single serving size cups)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon imitation coconut extract
- 1 cup frozen fat-free whipped topping, thawed
- 3 large bananas
- 1/2 small box fat free, sugar free instant butterscotch pudding mix
- 1 cup almond milk (can use regular milk)

How to make the crust:

Preheat your oven to 350 degrees (325 convection). Place paper muffin cups into muffin pan and spray them with non-stick spray. 

In a medium bowl, mix together the graham cracker crumbs, yogurt and brown sugar. 

Once mixed, grab about a tablespoon amount, and roll into a ball in your hands. Flatten ball using your palms until it is a little disc. 

i swear this is graham cracker crust, and not ground beef.

*Tip* If the dough is too crumbly, wet your fingertips with water while rolling - it will help everything stick together!

Once you have your disc, press it into the bottom of your muffin cup, making sure that the bottom of the muffin cup is completely covered in graham cracker. Repeat this process for the rest of the cups!

When the cups are filled, bake for 5-7 minutes, depending on your oven. You don't want them overcooked and cracked. Allow to cool.

How to make the filling:

Make sure your cream cheese is softened! It will make the first part much easier. 

In large mixer, beat cream cheese on high speed until it is nice and fluffy (probably a minute or so). Beat in stevia until blended. Next, add the coconut yogurt, vanilla and coconut extract and beat at a low speed for about another minute. Make sure your filling looks well blended and smooth, something similar to the picture below.

Remove from the mixer and fold in your whipped topping. In should end up looking like this:

Now that you have the filling ready, prepare the butterscotch pudding as directed. You only need 1/2 the mix (which is why my ingredients only call for 1 cup of milk). And while the pudding is setting.....

You can fill your little pie cups with filling (just make sure the crust is cooled)! Each cup gets about 1/8 cup of the filling, or whatever is enough to cover the crust up. Smooth out the filling with a knife (it doesn't have to look pretty, unless you're a whiz for presentation). 

When all the filling is spread in your cups, dollop a little spoonful of pudding onto the top of the filling. Spread out with the spoon so that you have a very light layer of butterscotch on each pie.

Finally, take your bananas and slice them - you want slices small enough to put two slices of banana onto each little pie. If you prefer, you can mash the bananas up, and add them on as another layer. I like the visual look of the slices, so I chose to slice 'em! Give each pie 2 slices of banana, or more depending on how big your bananas are (I'm refraining from making an inappropriate joke here).

i'm not the best with presentation, but the taste is outta this world!

With the bananas added as the final topping it's time for these little pies to cool! Put them in the fridge for at least 4 hours so they can set. After that, it's time to serve and chow down, my friends!

keep me refrigerated, please! :)

drooling yet?? ;)

boyfriend tested & approved!

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