What's Up Wednesday-Delicious, yet Sensible Dessert

What do you do when the sweet tooth is yelling at you, but the scales are taunting you? This recipe is from a diabetic cook book, but you don't have to be a diabetic to enjoy its wonderful flavor or benefit from its healthy ingredients. In fact, there is no real "diabetic diet", rather there it is a lifestyle change, a healthier formulary for eating. So when you want, or need to cut back on empty calories, or are looking for a more heart healthy diet, I suggest that you look at recipes deemed "diabetic friendly". These recipes aren't bland and tasteless as you may imagine. In fact, I have found some truly tasty ones. But they all maximize the healthier ingredients, which generally cuts carbs, increases fiber, cuts fats and lessens calories. You really can eat healthier and still satisfy the taste buds!

This recipe is for a Banana Pecan Pie, and, while it looks lengthy, it really is easy and goes pretty fast. One reviewer wrote; 

"What a wonderful looking and tasting dessert! I cannot believe that something this tasty can be this healthy. YUM! The pudding is creamy and thick with a lovely taste and the base is soft, sweet and complements the filling nicely. I especially enjoyed the banana being layered between filling and base. The nuts I thought were a bit bland, next time Ill try toasting them first to bring out a bit more flavor.

I used an unsweetened soy milk in this with good results and choc chip sugar free cookies. I felt the margarine in the filling wouldnt be needed, so I left it out, which worked for us.
Oh and I didnt have a pan the right size, so I just made the recipe in muffin tins for tiny treats. So cute! :)..."

You will need; 

Crust

• 1 cup sugar free cookie crumbs
• ¼ cup finely chopped pecans
• 2 tablespoons margarine

Banana Pecan Pie Filling

• 2 medium bananas (reserved)
• 1 ¾ cups skim milk
• ¼ cup unsweetened apple juice concentrate
• ¼ cup cornstarch
• 2 tablespoons margarine
• 4 teaspoons sugar substitute
• 1 teaspoon vanilla extract
• 1 pinch salt

For Topping

• ¼ cup sugar free cookie crumbs
• ¼ cup chopped pecans

Directions:

1. 1
   To make Crust:
2. 2
   Soften the margarine.
3. 3
   Blend cookie crumbs, pecans, and margarine in a bowl to make the crust.
4. 4
   Press the pie crust into a 9 inch pie plate.
5. 5
   Chill for 30 minutes.
6. 6
   To make Filling:.
7. 7
   In a saucepan, heat all filling ingredients, except margarine, to a boil over medium heat, whisking until smooth (about 10 minutes). Reduce heat and simmer for 1 minute. Scrape into a bowl.
8. 8
   Whisk in remaining 2 tablespoons of margarine until smooth. Cover with plastic wrap and cool to room temperature. Slice the bananas.
9. 9
   In prepared pie plate, arrange sliced bananas in 1 layer. Whisk cooled filling and pour evenly over bananas.
10. 10
    To Make Topping:.
11. 11
    Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill the Banana Pecan Cream Pie for 1 hour before serving.

Enjoy! We would love to hear what you think about this recipe. So, if you make it, please remember to come back and share your comments!

Soups On! Spa cuisine for your home spa day!

SOUP and DESERTRECIPES

Just a few notes, all of the salad recipes serve two, while the drink recipes are single serve I have not tried this recipe, but it was listed on two of my spa cuisine for the home books, so I am going to put it out here. To me it sounds questionable, but you never know if you don't try! -WATERMELON GAZPACHO 1 cup yellow watermelon, seeded and diced 1 medium cucumber, peeled, seeded and chopped finely 1 red bell pepper, cored, seeded and chopped finely 1 medium tomato, seeded and chopped finely 2 scallions, trimmed and chopped finely 1/2 medium red onion, chopped finely 1 celery stalk, chopped finely 1 Tbs. fresh lime juice 1 Tbs balsamic vinegar 1/4 tsp. salt freshly ground pepper to taste 1 sprig parsley, trimmed and chopped for garnish Place the watermelon in a blender, pulse two or three times, until it is broken up. Strain through a sieve, discard the pulp and save the juice. In a bowl, toss the cucumber, red pepper, tomato, scallions, red onion, celery, lime juice, vinegar, salt and pepper. Stir in the watermelon juice and chill for an hour or more. Garnish with parsley just prior to serving. Serves two. -EASY BUTTERNUT SQUASH SOUP 1 butternut squash, peeled nutmeg to taste 2 Tbs. unsalted butter 1/4 tsp. salt freshly ground pepper to taste 1 medium onion, peeled and chopped finely 6 cups of low fat or no fat chicken broth/stock

Cut the squash into 1-inch chunks. Melt the butter in a large pot. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve. Depending upon the size of your squash, this will serve 4-8

DESERTS

-APRICOT MOUSSE

1/2 cup dried apricots

2 Tbs. honey

1/2 cup nonfat cottage cheese

1/2 cup nonfat plain yogurt

1/2 pack unflavored gelatin

Place the dried apricots in a bowl and cover them with boiling water. Leave them sit for one hour to rehydrate, then place in a blender, add the honey and blend until smooth. In a small saucepan dissolve the gelatin in 2 Tbs. of water, placing over low heat and stirring until the gelatin is well dissolved. Combine the cottage cheese and the yogurt in a bowl and whip with a hand mixer (or you can blend in a blender until smooth, then place in a bowl). Pour yogurt mixture into a bowl and slowly stir in the gelatin. Fold in the apricot puree and pour into two glasses. Refrigerate for at least one hour before serving.

-PAPAYA BOATS

2 Tbs. fresh lime juice

2 Tbs. honey

1/2 cup nonfat plain yogurt

1 ripe papaya, halved and seeded

In a small bowl combine the lime juice and the honey. Gradually stir in the yogurt, making a creamy sauce. Pour this mixture into the papaya halves.

-CHERRY-VANILLA SMOOTHIE SHAKE

1 8oz can of pitted cherries, drained

1/2 cup nonfat plain yogurt

1 tsp honey

1/2 tsp vanilla extract

1/2 cup chopped ice

Blend the cherries in a blender until completely pureed. Add all the other ingredients and continue blending until smooth. Pour into glasses and serve.

-HONEY ORANGES

2 seedless oranges, peeled and cut into wedges (save some peel for garnish)

3 Tbs. honey

1 cup of brewed orange pekoe tea, chilled

Place the orange wedges in a bowl. Dissolve the honey in the tea and add to the bowl. Chill for four hours before serving, garnish with some strips of zest (from the orange peel).

Now that you have these spa cuisine recipes, go to the grocery store, stock up and prepare for your spa day at home!