Low-Fat Banoffi Pie
INGREDIENTS:
1 c Whole wheat flour
1 c Packed brown sugar
1 tb Baking powder
1 tb Allspice ( or pumpkin pie
Spice)
1/4 ts Baking soda
4 Egg beaters (= 4 eggs)
1 1/2 c Mashed bananas
1/2 c Fat Free Macadamia Nut
Coffee Creamer
1 ENVELOPE of LIQUID Butter
Buds Powder (for that
Buttery taste)
(Do not use Butter Buds
SPRINKLES)
1 tb Vanilla
1/2 c Chopped walnuts
1 c Whole wheat flour
1 c Packed brown sugar
1 tb Baking powder
1 tb Allspice ( or pumpkin pie
Spice)
1/4 ts Baking soda
4 Egg beaters (= 4 eggs)
1 1/2 c Mashed bananas
1/2 c Fat Free Macadamia Nut
Coffee Creamer
1 ENVELOPE of LIQUID Butter
Buds Powder (for that
Buttery taste)
(Do not use Butter Buds
SPRINKLES)
1 tb Vanilla
1/2 c Chopped walnuts
Preheat oven to 400 degrees. Lightly coat a muffin pan with pam.
In a large bowl combine flour,1 brown sugar, baking powder, allspice and baking soda, set aside.
In another large bowl, beat egg beaters until foamy. Add bananas, dry envelope of liquid butter buds (don't reconstitute, just throw in dry), coffee creamer and vanilla.
Stir into dry ingredients until just blended.
Fold in nuts.
Pour into prepared muffin pan and bake at 400 degrees for 20-22 minutes, until a toothpick comes out clean.
About 15% CFF. Converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted
In a large bowl combine flour,1 brown sugar, baking powder, allspice and baking soda, set aside.
In another large bowl, beat egg beaters until foamy. Add bananas, dry envelope of liquid butter buds (don't reconstitute, just throw in dry), coffee creamer and vanilla.
Stir into dry ingredients until just blended.
Fold in nuts.
Pour into prepared muffin pan and bake at 400 degrees for 20-22 minutes, until a toothpick comes out clean.
About 15% CFF. Converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted