Banana Pineapple Tropical Pie recipe

A pastry crust filled with sliced bananas layered between a fluffy mixture of reduced-fat cream cheese, pineapple, whipped topping and coconut.

Pastry for single crust 9-inch pie
2 (8-ounce each) packages reduced-fat cream cheese, softened
1/2 cup Equal® Spoonful*
1 (8-ounce) container light whipped topping, thawed if frozen
1 (8-ounce) can crushed pineapple, well drained
1/4 cup flaked coconut, divided use
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans

Preheat oven to 375°F (190°C).
Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork. Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
Meanwhile, beat cream cheese and Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.
Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.
Makes 10 servings.
* May substitute 12 packets Equal sweetener

Nutrition Information Per Serving (1/10 of pie): calories 272, protein 6 g, carbohydrate 26 g, fat 16 g, cholesterol 29 mg, sodium 199 mg.
Food Exchanges: 1 1/2 starch, 1/2 fruit, 3 fat.

Recipe courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®

Diabetic Dessert recipe

Four Seasons Lamb Chops Recipe

Aioli Sauce
Tarragon Aioli Sauce
La Rouille Sauce
Tomato Provencale Sauce
16 rib lamb chops
Salt and pepper
, to taste

For Aioli Sauce: In a food processor, combine 2 egg yolks and 24 garlic cloves. With motor running, slowly add 1 cup each olive and canola oils
. Add 2 tablespoons lemon juice, 1 tablespoon vinegar, 1 teaspoon salt and 1/2 teaspoon white pepper. Process until sauce is thick, garlicky and slightly salty. Divide into three portions.

For Tarragon Aioli: In food processor, combine 1/3 of the above Aioli Sauce with 1 cup minced tarragon, 1/2 cup minced parsley and 2 tablespoons water.

For La Rouille Sauce: In bowl, whisk 1/3 of the Aioli Sauce, 2 teaspoons cayenne pepper, 2 tablespoons water and pinch saffron.

Tomato Provencale Sauce:
1 teaspoon minced garlic
1 tablespoon minced onion
2 Roma tomatoes, 1/4” dice
1 tablespoon extra virgin olive oil
8 black olives with 1 tablespoon juice
1 teaspoon fresh thyme
1/2 teaspoon herbs de provence
Salt and pepper to taste
Saute garlic and onions in olive oil. Add remaining ingredients and simmer until tomatoes are soft.
Set aside all sauces.

For Lamb Chops: Broil or grill lamb chops for preferred doneness, 4-5 minutes per side for medium rare, 3 inches from broiler or 4 to 6 inches from moderately hot coals. Top each chop with a large spoonful of each of the 4 sauces.
Makes 4 servings.
Recipe courtesy of the California Sheep Commission.

Lamb Chop Recipe