Banana Cream Pie

Prep Time: 35 min
Cook Time: 20 min
Serves:8 servings

Ingredients

• Cooking spray
• 12 graham cracker squares (6 full sheets)
• 2 tablespoons butter, softened
• 1 1/2 teaspoons unflavored gelatin
• 3 tablespoons boiling water
• 1/3 cup, plus 1/2 teaspoon sugar
• 3 tablespoons all-purpose flour
• 2 egg yolks
• 1 1/2 cups 1 percent lowfat milk
• 1 teaspoon vanilla extract
• 2 cups sliced banana (3 medium bananas)
• 1/4 cup whipping cream
• 1/2 teaspoon sugar

Directions

Preheat the oven to 350 degrees F.
Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.

In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.

Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.
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this recipe is from foodnetwork.com

Peach Pie Smoothie

Prep Time:10 min
Yield: 1 serving, serving size: 2 cups

Ingredients

1/2 cup nonfat or 1 percent lowfat milk
1/2 cup nonfat plain yogurt
1 cup unsweetened frozen peaches
1 tablespoon honey, plus more to taste
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch ground ginger

Directions

Put all ingredients into a blender and blend until smooth.


Per Serving:
Calories 240; Total Fat 0 g; (Sat Fat 0 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 12 g; Carb 49 g; Fiber 3 g; Cholesterol 5 mg; Sodium 150 mg

Excellent source of: Protein, Vitamin C, Calcium,

Good source of: Iodine, Phosphorus, Fiber, Vitamin A, Riboflavin
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recipe from Foodnetwork.com

Parmesan Steak "Fries"

Cook Time:40 min
Level: Easy
Yield: 4 servings, serving size 4 wedges

Ingredients

Cooking spray
2 large russet potatoes (about 1 1/2 pounds total)
1 tablespoon canola oil
1/4 cup grated Parmesan (3/4-ounce)
Salt

Directions

Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray.

Cut each of the potatoes in half lengthwise. Rest each half on its flat side and cut each half lengthwise, straight down into 4 even slices. You will have 16 slices altogether. Cut the rounded edge off of the outermost slices so each slice can lay completely flat on either side. Put the potatoes into a medium bowl and toss with the oil.

Place the potatoes on a baking tray and bake for 20 minutes. Sprinkle the potatoes with cheese on their up-facing side and continue to bake for another 15 to 20 minutes, until they are crisp and golden brown. There is no need to turn them. Season with salt and serve immediately.

Per Serving:

Calories 200; Total Fat 6g; (Sat Fat 1.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 7 g; Carb 31 g; Fiber 2 g; Cholesterol 5 mg; Sodium 135 mg

Excellent source of: Vitamin B6, Potassium

Good source of: Protein, Vitamin C, Calcium, Manganese

Cinnamon Applesauce Cookies

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons butter
2/3 cup granulated sugar
1 egg
1/4 cup sweetened applesauce
1-1/2 teaspoons vanilla extract
3/4 teaspoon almond extract

Optional Icing:

•1 cup confectioners’ sugar
•1 tablespoon water
In medium bowl, combine flours, baking powder, cinnamon and salt. In large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add egg; mix well. Add applesauce, vanilla and almond extract; mix until well combined. Add flour mixture to butter; mix until all dry ingredients are incorporated. Press dough to flatten; wrap tightly with plastic wrap. Refrigerate at least 3 hours or overnight.

Preheat oven to 325°F. Lightly flour work surface and roll dough 1/8 in. thick. Cut dough into hearts or other desired shapes. Gather scrapes and reroll to 1/8 in. thick and cut shapes; prick with a fork to prevent bubbling.

Bake cookies 12-14 minutes or until bottoms are lightly browned. Cool cookies on cookie sheet for 2 minutes; transfer to cooling grid to cool completely.

Optional Icing: Stir confectioners’ sugar and water together until smooth. Spread or drizzle over cookies.

Makes 12 large cookies.

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I found this heart smart recipe on Wilton's website.