Banana Berry Cream Tart

Banana Berry Cream Tart makes a great diabetic dessert recipe, is very reasonable in calories, and low in carbohydrates.

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Banana Berry Cream Tart

1/4 cup tub-style light cream cheese

2 tablespoons butter softened

2/3 cup quick cooking rolled oats

2/3 cup white whole wheat flour or whole wheat flour

2 tablespoons flaked coconut

2 tablespoons packed brown sugar

1-2/3 cups fat free milk

1/2 cup tub style light cream cheese

1 4-serving size package fat-free sugar free vanilla instant pudding mix

1 medium banana, thinly sliced

1 cup fresh raspberries and/or blueberries

1. Preheat oven to 375. For crust: Lightly coat a 9-inch tart pan with removable bottom with nonstick cooking spray; set aside. In a medium bowl, stir together the 1/4 cream cheese and the butter. Add oats, flour, coconut, and brown sugar. Using your hands, knead oat mixture and form into a ball.

2. Press oat mixture evenly onto the bottom and up the side of the prepared pan. Bake about 12 minutes or until lightly browned. Cool completely on a wire rack.

3. Meanwhile, for filling: In a blender, combine milk, the 1/2 cup cream cheese, and the dry pudding mix. Cover and blend until smooth.

4. Arrange banana slices in cooled crust. Pour filling over banana slices; spread evenly. Cover and chill about 2 hours or until filling is set. To serve, top tart with berries.

Nutrition per serving 1 slice

162 calories

6 grams fat

4 grams saturated fat

16 mg cholesterol

262 mg sodium

23 grams carbohydrates

2 grams fiber

5 grams protein