BANANA CREAM PIE

6 Slices Cinnamon Raisin Bread 1/2 Cup Orange Juice 1 Envelope Unflavored Gelatin 2 Tablespoons plus 2 Teaspoons Reduce Calorie Margarine 1 Tablespoon Lemon Peel, grated 2 Medium Bananas

2 Tablespoons Lemon Juice 3 Tablespoons Sugar 1 Cup Fat Free Ricotta Cheese 1 Cup Fat Free Plain Yogurt 2 Tablespoons Orange Peel, grated

Preheat oven to 375°. Toast the cinnamon raisin bread. Tear into large pieces, and place in a food processor, or blender. Process into fine crumbs. In a small saucepan. Warm 1/4 cup orange juice, sprinkle gelatin over the warm juice and stir until dissolved. Remove from heat. In a 9" pie pan, combine the breadcrumbs with margarine and lemon peel. Pat the mixture onto the side and bottom of pie plate to form a crust. Bake until lightly brown about 8 minutes. Set aside. In food processor or blender, combine 1 1/2 bananas the remaining 1/4 cup orange juice, lemon juice and sugar, process. Add the dissolved gelatin mixture, ricotta cheese, and yogurt. Puree, in batches if necessary until smooth. Pour into crust. Chill until set, about 4 hours. When ready, slice the remaining banana and arrange on top with orange peel.

SERVINGS 8; CALORIES 200; FAT 7 g; PROTEIN 7 g; CARBS 27 g; FIBER 1 g; CHOL 12 mg; SODIUM 173 mg; SERVING SIZE= 1/8 of Pie

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Updated 06/18/01