| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Desserts | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Reduced-fat peanut butter |
| 24 | Reduced-fat vanilla wafers | |
| 1 | lg | Banana, sliced |
| 1 | cn | (8-ounce) crushed pineapple, well drained |
| 1/2 | c | Sugar |
| 1/4 | c | All-purpose flour |
| 1/8 | ts | Salt |
| 2 1/2 | c | Low-fat milk |
| 1/2 | c | Egg substitute |
| 2 | ts | Vanilla extract |
INSTRUCTIONS
Spread peanut butter on 12 vanilla wafers, and top with remaining wafers. Arrange in bottom of a 1-quart baking dish; top with banana and pineapple. Combine sugar, flour, and salt in a medium saucepan; gradually whisk in milk and egg substitute. Bring to a boil; reduce heat, and simmer, whisking constantly, 3 minutes. Stir in vanilla, and spoon over fruit. Cover and chill at least 2 hours. Per 1/2 cup: Calories 193, Fat 3.6g. Posted to MM-Recipes Digest V4 #188 by Julie Bertholf <jewel1@ix.netcom.com> on Jul 18, 1997
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