Ingredients Jump to Instructions ↓

  1. 1 sheet refrigerated pie pastry

  2. 1/4 cup chopped pecans

  3. 1-1/4 cups cold fat-free milk

  4. 1/2 cup BREAKSTONE'S® Reduced-Fat Sour Cream Sugar substitute equivalent to

  5. 1/4 cup sugar

  6. 1 package (.9 ounce) sugar-free instant banana pudding mix

  7. 2 cups reduced-fat whipped topping

  8. 1 tablespoon lemon juice

  9. 2 medium bananas

  10. 1/3 cup fresh blueberries

Instructions Jump to Ingredients ↑

  1. Unroll pastry on a lightly floured surface. Sprinkle with pecans; lightly roll pecans into pastry. Transfer to a 9-in. pie plate. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a small bowl, combine the milk, sour cream and sugar substitute. Gradually whisk in dry pudding mix. Fold in whipped topping. Place lemon juice in a small bowl. Slice bananas into juice and stir gently to coat. Set aside 1/3 cup; spoon remaining banana slices into the crust. Top with pudding mixture, blueberries and reserved banana slices. Cover and refrigerate for 30 minutes before serving. Yield: 8 servings.


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