Banana Cream Tart


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Top this smooth, creamy banana dessert with fat-free whipped topping and walnuts for a treat to remember!

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  • 1/2 15 oz. pkg. refrigerated piecrust
  • 3/4 C. Splenda No Calorie Sweetener, Granular
  • 1/4 C. cornstarch
  • 2 C. 2% reduced-fat milk
  • 1/3 C. egg substitute
  • 2 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1 Tbs. butter
  • 2 tsp. vanilla extract
  • 1 tsp. banana extract
  • 1 1/2 C. sliced bananas

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Preheat oven to 450 degrees. Unfold 1 piecrust, and press out fold lines. Fit into a 9-inch tart pan with removable bottom according to package directions; trim edges. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake for 8 minutes. Remove weights and foil; bake 4 to 5 additional minutes or until lightly browned. Cool in pan on a wire rack.

Blend Splenda Granular, and cornstarch together in a small mixing bowl. Set aside. Combine milk, egg substitute, vanilla, and salt in a medium saucepan. Gradually add Splenda Granular mixture, stirring until blended. Add butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat, and stir in banana extract. Arrange sliced bananas in bottom of tart crust.

Pour filling over bananas. Cover top of tart with waxed paper. Chill 2 hours before serving. Cut pie into 8 equal portions to serve. Garnish each serving, if desired.

Yield: 8 servings

From: Splenda

Nutrition Info: Amount Per Serving: Calories: 231, Total Fat: 10.1g, Cholesterol: 14mg, Sodium: 200mg, Total Carbs: 29.7g, Dietary Fiber: 1g, Protein: 4.7g

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