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Yummy dessert Banana cream pie

Bread: 6 slices

Cinnamon powder, to be sprinkled on the bread: 1/2 tsp

Raisins, to be sprinkled on the bread: 2 tbsp

Orange juice: 1/2 cup

Gelatine: 1 packet

Nutralite margarine: 2 tbsp

Grated lemon peel: 1 tbsp

Bananas, medium sized: 2

Lemon juice: 2 tbsp

Sugar Free: 3 tbsp

Fat-free ricotta cheese or paneer made from low-fat milk and blended in a mixer: 1 cup

Low-fat yoghurt: 1 cup

Grated orange peel: 2 tbsp

Preheat oven to 375º C. Toast the bread, break into large pieces and process in a blender into fine crumbs. Mix in the cinnamon and the raisins.

In a pan, warm 1/4 cup orange juice, sprinkle the gelatine over the juice and stir until dissolved. Remove from heat. Take a 9” pie dish. Combine the crumbs with Nutralite margarine and lemon peel.

Press the mix onto the sides and base of the dish to form a crust. Bake until lightly brown. Set aside.

Combine one-and-a-half banana, the remaining quarter cup orange juice, lemon juice and the Sugar Free in a mixer and process. Add the dissolved gelatine mix, ricotta cheese and yoghurt. Mix should be smooth.

Pour into crust. Chill until set—about four hours. When set, slice the remaining banana and arrange on top with orange peel.

Maida: 100 gm

Baking Powder: 1/2 tsp

Mixed fruit (candied citrus peel, candied green papaya, candied cherries, broken cashew nuts, raisins) cut in pieces: 260 gm in total

Nutralite margarine: 100g

Eggs: 2 large

Sugar Free: 20 tsp

Vanilla essence: 5 ml

Spice powder: 1/4 tsp

Caramel colour: 5 ml

Warm/hot milk: 30 ml

Add baking powder to the flour and sieve. To this add the cut mixed fruit and mix well.

Mix the Nutralite margarine and the egg yolk, till a well blended emulsion is formed. Gradually add the slightly beaten egg white and continue mixing.

Add the vanilla essence, the spice powder and the caramel colour. Add the milk.

If the batter shows signs of curdling, then the milk should be hot instead of just warm. This will raise the temperature of the batter and reverse the curdling effect.

Add the fruit/flour mixture to the batter and fold in gently. Pour into a prepared baking pan and bake at 325º C.

Marie biscuit crumbs: 1 1/3 cups

Nutralite margarine: 2 tbsp

Sugar Free: 2 tbsp

Zero calorie cooking spray

Strawberries, sliced: 2 cups

Balsamic vinegar: 2 tbsp

Sugar Free: 1/4 cup

Water: 2 tbsp

Corn flour: 2 tbsp

Lemon juice: 1 tbsp

Small strawberries: 6 cups

Marie biscuit crumbs: 3 tbsp

Hazelnuts chopped: 1 tbsp

Sugar Free: 1 1/2 tsp

Melted Nutralite margarine: 1 1/2 tsp

Low fat whipped cream: 1/2 cup

Preheat oven to 350º C. Combine the first three ingredients in a bowl.

Coat a pie dish with the cooking spray and press the mix in the dish. Bake for 15 minutes.

For the filling combine the first two ingredients in a pan. Place over medium heat and cook for 2-3 minutes.

Mix in the Sugar Free. Combine the corn flour and the water and add to the mix.

Bring to a boil and cook for a minute. Remove and stir in the lemon juice. Let it cool.

Arrange whole strawberries stem side down on the baked pie crust. Pour the cooked mix over it. Chill for 4 hours.

For the topping combine the biscuit crumbs, hazelnuts, Sugar Free and margarine in a pan and cook for 2-3 minutes.

Sprinkle over cooled pie. Serve with whipped cream.

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