Recipe Image

Banana-Berry Cream Tart

  • 20 m
  • 2 h 30 m
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.”


    • 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


  • 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.
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