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Apple Crisp
Applesauce Cocoa Cookies
Banana Yogurt Pie
Carrot Cake
Cherry Oat Muffins
Chocolate Chip Cookies
Chocolate-Chocolate Chippers
Chocolate Tea Cookies
Cinnamon Cookies
Cookie Brittle
Crustless Sugar Free Cheesecake
Diabetic Peanut Butter Cookies
Easter Fudge
Easy Chocolate Mousse
German Apple Cake
Gingersnaps
Hawaiian Strawberry Pie
No Drip Popcicles
Orange Mousse
Peanut Butter Balls
Peanut Butter Cookies
Pecan Pie Crust
Pumpkin Cookie Bars
Rugelach
Snickers Pie
Sour Cream Linzer Cookies
Strawberry Cheesecake
Strawberry Smoothie
Sugarless Apple Pie
Sugar Free Fudgy Brownies
Sugar free Chocolate Cream Puffs
Sugar-Free Cheesecake
Sugar Free Double Fudge Balls
Sugar-Free Fudge
Sugar Free Peanut Butter Pie
Sugarless Strawberry Pie
Sugarless Oatmeal Cookies
Vanilla Coffee Creamer
Sugar Free Peanut Butter Pie

Cookie crust ingredients:
2 cups biscuit mix
1/4 cup pecan pieces
2/3 cup pitted dates
2 egg whites
1 teaspoon vanilla
3 Tablespoons warm water
6 Tablespoons butter
 
Filling ingredients:
2 small bananas, thinly sliced
3 cups 1% milk
2/3 cup smooth unsweetened peanut butter
6-serving package non-instant sugar-free vanilla pudding
2 Tablespoons finely chopped pecans (reserved)
 
 
Preheat oven to 350 degrees.
 
Crust:
Use a blender or food processor to chop pecan pieces until finely ground. Sift biscuit mix, and stir in 1/4 cup pecans. Set aside.
 
Use a food processor or blender to purée dates, gradually adding egg whites and warm water. Beat several minutes until creamy. Melt butter, and then stir in date cream and vanilla. Fold liquid ingredients into biscuit mix. Stir only until blended.
 
Press the moist dough to the edges of a 9" x 11" pan or into two 9" pie pans. The crust will be about 1/4 inch thick.
 
Bake 7-10 minutes at 350 degrees until light brown on top edges. Set aside.
 
Filling:
Leave oven at 350 degrees.
 
Distribute banana slices on the baked cookie crust; set aside.
 
Warm peanut butter in microwave oven until "melted." Whisk peanut butter and vanilla pudding powder into milk. Heat on medium, stirring constantly, until at a full boil and smoothly blended.
 
Pour hot pudding mix evenly over banana slices, just covering the edges of the crust. Sprinkle on top 2 Tablespoons finely chopped pecans.
 
Bake at 350 degrees for 7-10 minutes. Allow at least 20 minutes to cool and set. Serve warm or at room temperature.
 
Makes 18 2" x 3" servings.