Banana Cream Pie
Serving Size : 8

You will need:

1 graham cracker pie crust, 9 inch
1 envelope gelatine -- unflavored
1 cup skim milk
3/4 cup ricotta cheese, part skim milk
2 teaspoons vanilla extract
3 banana -- sliced
4 packages sweet 'n Low® sweetener -- or Equal

Topping:
2 egg whites
5 packages sweet 'n Low® sweetener -- or Equal
nutmeg -- as desired

Have you washed your hands?
Do you have a grown-up helper?
Good, then you're ready to begin...

Sprinkle gelatine over 1/2 cup milk in small saucepan.
Let soften 5 minutes.
Heat, stirring constantly until gelatine dissolves.
In food processor or blender,
blend ricotta cheese until smooth; add
gelatine mixture, remaining 1/2 cup milk and vanilla extract. Blend until smooth. Reserve one cup mixture.
Add 4 packages of sweetener and 2 sliced bananas to remaining mixture in food processor or blender.
Blend until smooth.
Place remaining banana slices on bottom of pie crust.
Pour banana cream mixture over banana slices. Chill 1 hour.

Topping:
Beat egg whites until foamy. Gradually add 5 packages of sweetener and continue beating until stiff peaks form.
Fold into reserved ricotta cheese mixture.
Spoon over chilled banana cream filling.
Chill 4 - 6 hours until set.
Sprinkle with nutmeg before serving.

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