Recipe for Banana Split Cake



Endocrinology Family Medicine Nephrology



Diabetes


Primary Care Services




Mexican-American Trial of Community Health Workers Type 1 Early Intervention to Prevent Kidney Disease

Banana Split Cake

Banana Split Cake*

6½ graham cracker sheets (two 1½-inch squares per sheet)
1 ounce sugar-free, instant vanilla pudding mix
2 cups fat-free milk
8 ounces light cream cheese
10 ounces canned crushed pineapple packed in juice, drained
4 medium bananas, sliced
1 container (8-ounces) light whipped topping
3 tablespoons pecans, chopped

1. Cover the bottom of a 9 x 13-inch pan with graham cracker sheets.

2. In a medium bowl, prepare pudding with 2 cups fat-free milk according to package directions. Add cream cheese to pudding and whip together. Spread pudding mixture over graham crackers.

3. Spread the crushed pineapple over the pudding layer and top with bananas, then whipped topping. Sprinkle pecans on top.

This recipe makes 16 servings.

Exchanges per serving:
• 1 fat
• 1½ carbohydrate
______________________________

Calories per serving........156
   Calories from fat.............58
Total fat...........................6g
   Saturated fat...................4g
Cholesterol..................11mg
Sodium.......................194mg
Total carbohydrate........21g
   Dietary fiber....................1g
   Sugars...........................11g
Protein.............................3g

* This recipe and nutritional information are from Healthy Calendar Diabetic Cooking written by Rush dietitian Lara Rondinelli, RD, LDN, CDE, and is reprinted with permission from the American Diabetes Association.



Components of Food Recipes Banana Split Cake