2 cups rolled oats
1 cup pitted dates
1 teaspoon vanilla extract
2 tablespoons orange juice
1/4 cup boiling water
1 teaspoon unflavored gelatin
2 frozen bananas, peeled and chopped
1 cup evaporated low-fat milk, chilled
1/2 teaspoon vanilla extract
1 cup low-fat plain yogurt
1 banana, finely sliced
1/4 cup lemon juice
1 teaspoon ground nutmeg
Combine the rolled oats, dates, vanilla extract and orange juice in a blender and blend for 3 minutes until mixture sticks together. Press the mixture thinly around the sides and base of a 9 inch pie dish and refrigerate.
Pour boiling water over gelatine, stir to dissolve, and set to cool. Place frozen bananas in food processor or blender and blend until smooth. Add milk and blend for 3-4 minutes. Add extra vanilla and yogurt and mix well. Add dissolved gelatine and water. Pour mixture into the base of the pie dish and refrigerate until firm.
Soak the extra banana in the lemon juice, slice and place on top of pie. Sprinkle with nutmeg and serve.
