Chocolate Banana Cream Pie
Serves: 8 | Serving Size: 1 slice
Spray cooking oil
1 cup graham crumbs
1 cereal bar
1 box (12 oz) firm silken light tofu
1/3 cup cocoa powder
1/3 cup sugar
1 Tbsp vanilla extract
3 ripe bananas
Grind the crumbs and the cereal bar together in a food processor. Spray the pie pan with cooking oil and then pack the crumbs into the pan, pressing them together to form a crust.
Preheat the oven to 350° Fahrenheit. Place the tofu, cocoa powder, sugar, vanilla, and bananas into a blender or food processor and blend until smooth. Pour the mixture into the graham crust and place the pan in the center of the oven.
Bake until firm in the center, about 30 minutes.
Chill thoroughly before serving, about 3 hours.
Serves 8. Each serving has 203 calories, 3 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 128 mg sodium, 41 g carbohydrate, 3 g dietary fiber, 23 g sugar, and 5 g protein.
Each serving also contains 6% DV vitamin A, 6% DV vitamin C, 3% DV calcium, and 11% DV iron.
Serve as pictured on this page, with a few slices of banana and a dollop of fat-free whipped cream.
If you don’t have a food processor, put the crumbs and cereal bar in a sealed plastic bag and whack them with a can of food until they’re pulverized.
The filling is a little harder to prepare without a blender or food processor, but can be done with a hand or stand mixer equipped with a whisk.
Tofu makes a great substitute for cream cheese. It’s higher in protein and way lower in fat.
Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.