Like many other New Yorkers, I was trapped in my apartment this weekend with whatever happened to be in my refrigerator. I wasn’t too convinced that Irene was going to live up to all the hype so I only haphazardly prepared myself. Lots of candles, a flash light and a few liters of seltzer (because water was sold out by the time I got to the store) but on the food front, I just got some berries, almonds, grapes, raw string beans and hummus. Oh and Twizzlers! My hurricane candy treat! Thank god, it wasn’t the storm everyone was expecting or who knows how I would have actually fared.
Anyways fast forward to Saturday night, a bit past midnight and I am not only stir crazy but craving something sweet. The Twizzlers just aren’t doing it for me, I want dessert! So I whipped up this little low-fat pseudo Banana Cream Pie recipe and I want to share it with you because it ended up being delicious!
Come On Irene Banana Cream Pie
2 low fat graham cracker rectangles (big ones)
1 stage 2 banana baby food
1 ripe banana
1 60 cal Vanilla Jello Pudding
optional ..fat free whip cream
Break your graham crackers into crumbles and place them along the bottom of your bowl. Separately, mix your banana baby food with your vanilla pudding and layer it on top of your grahams. Lastly, slice your banana and toss them on top, adding whip cream if you choose. (I personally didn’t use whip cream this weekend but if I had it, I think it might be a nice topper!)