Banana-Berry Cream Tart

Banana-Berry Cream Tart

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From: Diabetic Living Magazine

With this slimmed-down tart, you can enjoy the luscious flavor of banana cream pie and still stay within your diabetic meal plan.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • ¼ cup tub-style light cream cheese
  • 2 tablespoons butter, softened
  • ⅔ cup quick-cooking rolled oats
  • ⅔ cup white whole-wheat flour or whole-wheat flour
  • 2 tablespoons flaked coconut
  • 2 tablespoons packed brown sugar (see Tip)
  • 1⅔ cups fat-free milk
  • ½ cup tub-style light cream cheese
  • 1 4-serving-size package fat-free sugar-free reduced-calorie vanilla instant pudding mix
  • 1 medium banana, thinly sliced
  • 1 cup fresh raspberries and/or blueberries


  • Prep

  • Ready In

  1. Lightly coat a 9-inch tart pan with removable bottom with nonstick cooking spray; set aside. In a medium bowl, stir together the ¼ cup 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. In a blender, combine milk, the ½ 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.
  • Tip: Sugar Substitutes: We do not recommend using brown sugar substitute for this recipe.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 162 calories; 6 g fat(4 g sat); 2 g fiber; 23 g carbohydrates; 5 g protein; 8 mcg folate; 16 mg cholesterol; 9 g sugars; 388 IU vitamin A; 4 mg vitamin C; 90 mg calcium; 262 mg sodium; 165 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ other carbohydrate, 1 fat

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