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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
2 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • 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 cup cream cheese and the butter. Add oats, flour, coconut and brown sugar. Using your hands, knead oat mixture and form into a ball.

  • 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.

  • In a blender, combine milk, the 1/2 cup cream cheese and the dry pudding mix. Cover and blend until smooth.

  • 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 Facts

162 calories; protein 5g 10% DV; carbohydrates 23g 7% DV; exchange other carbs 1.5; dietary fiber 2g 8% DV; sugars 9g; fat 6g 9% DV; saturated fat 4g 20% DV; cholesterol 16mg 5% DV; vitamin a iu 388IU 8% DV; vitamin c 4mg 7% DV; folate 8mcg 2% DV; calcium 90mg 9% DV; potassium 165mg 5% DV; sodium 262mg 11% DV.