Post by chief_cook2 on May 8, 2003 10:28:28 GMT -6
INGREDIENTS:
1 (9-inch) Pastry Crust
3 tablespoons cornstarch, divided
2 tablespoons sugar
2 tablespoons unsweetened cocoa
Dash of salt
1-1/3 cups 1% low-fat milk, divided
1 ounce semisweet chocolate, chopped
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon stick margarine or butter
2 teaspoons vanilla extract
2 ounces block-style fat-free cream cheese, softened
2 cups sliced ripe banana (about 2 large bananas)
1-1/2 cups frozen fat-free whipped topping, thawed
Chocolate curls (optional)
INSTRUCTIONS:
Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a
wire rack.
Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of
salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with
a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a
boil over medium heat. Reduce heat to low; cook 1 minute, stirring
constantly. Spread chocolate mixture into bottom of prepared crust.
Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1
cup milk, and margarine in a heavy saucepan over medium heat, stirring
constantly with a whisk. Bring to a boil. Reduce heat to low, and cook 30
seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese
until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese,
and beat just until blended. Stir in remaining custard.
Arrange banana slices on top of chocolate layer; spoon custard over
bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove
plastic wrap. Spread whipped topping evenly over custard. Garnish with
chocolate curls, if desired. Chill until ready to serve.
NUTRITIONAL INFO:
calories: 315 carbohydrates: 49.6 g cholesterol: 58 fat: 10.1 g sodium: 253
mg protein: 6.9 g calcium: 94 mg iron: 1.4 mg fiber: 1.6 g
YIELD:
Yield: 8 servings (serving size: 1 wedge).