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

Diabetic Living Magazine


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; 6 g total fat; 4 g saturated fat; 16 mg cholesterol; 262 mg sodium. 165 mg potassium; 23 g carbohydrates; 2 g fiber; 9 g sugar; 5 g protein; 388 IU vitamin a iu; 4 mg vitamin c; 8 mcg folate; 90 mg calcium;