Banana Cream Pie

Banana Cream Pie
(8 servings)

1 envelope unflavored gelatin
3 eggs
½ cup evaporated skim milk
1 cup low-fat milk
6 packets Sweet 'N Low® granulated sugar substitute
2 teaspoons vanilla
2 medium-size bananas, peeled and sliced
1 tablespoon fresh lemon juice
1 9-inch Cracker Crumb Crust (see separate recipe)

In top of double boiler, soften gelatin in evaporated milk. In medium-size bowl, beat eggs and low-fat milk until frothy; add to double boiler. Heat over hot water, stirring constantly, until mixture coats a metal spoon. Remove from heat. Stir in Sweet 'N Low and vanilla. Toss banana slices in lemon juice and arrange on bottom of prepared piecrust. Pour filling over bananas. Refrigerate several hours, until set.

Nutrients Per Serving (1/8 of pie):

Calories: 130 Protein: 6 g Carbohydrate: 20 g Fat: 3 g Sodium: 140 mg Cholesterol: 80 mg.

Dietary Exchanges:

1 Starch, ½ Medium-Fat Meat