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Low-sugar Banana Split Pie


  • 1 graham cracker crust
  • 1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
  • 2 c. skim milk
  • 2 bananas, sliced
  • 1 (15 oz.) can crushed pineapple
  • 1 c. light whipped topping
  • 1 tsp. vanilla
  • 1/2 c. pecans, chopped
  • Sliced fresh strawberries to garnish


  1. Mix pudding mix with milk and beat until thick,
  2. Pour pudding mixture into crust.
  3. Place bananas over pudding.
  4. Squeeze pineapple to remove all juice and sprinkle on top of bananas.
  5. Cover with whipped topping, garnish with strawberries and sprinkle pecans on top.
  6. Chill well, slice and serve.




Pecan Pie


  • 3 egg substitutes
  • 1 c. brown sugar
  • 1 tbsp. margarine
  • 1 c. corn syrup
  • 1 c. pecans
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1 pre-made pie crust (refrigerated)


  1. Preheat oven to 425 degrees F.
  2. Cream margarine and sugar.
  3. Add syrup, egg substitute, salt and vanilla.
  4. When well mixed, add coarsely chopped pecans.
  5. Turn into pie plate lined with pre-made pie crust.
  6. Bake at 425 degrees for about 1/2 to 1 hour or until firm.

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