| 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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