Title: Low-Fat Banoffi Pie
Categories: Dessert Lowcal
Yield: 6 Servings

8	oz	Cereal - I tried to use
		Golden grahams, but could
		Only buy
		One-serving pack, which
		Wasn't quite enough, so
		Added some All-Bran.
		Another time I might try
		Shreddies instead. American
		Readers feel free
		To use no-fat graham
		Crackers (which I can't get)
		Instead
1	tb	Pear and Apple spread (I
		Used Pear and Apricot, which
		Is
		What I had - I expect apple
		Butter would be a good
		Substitute)
1		Tin skimmed condensed milk -
		If unavailable, then as
		Low-fat as you can
		Get
3		Bananas, sliced lengthwise
		About 8 oz cream substitute
		I used fromage frais mixed
		With Quark, but
		If that means nothing to you
		Then use yogurt or other
		Cream substitute.

The day before, boil unopened can of milk for three hours - don't let it boil dry whatever you do. Allow to cool. Make biscuit base by turning the cereal into crumbs, melting the fruit butter in the microwave (only about 30 seconds), mixing the two together and pressing down into the flan dish. Leave in the fridge to harden. Please note that cereal crumbs quicker than digestives/graham crackers do, so be prepared, or what you'll have is powder!

Next day, open the can of milk, which will have turned to toffee, and spread it over the biscuit base - which will try and stick to the toffee, so just swoosh it round as best you can. Top this with the sliced bananas, and instantly with the cream substitute (if you hang about, the bananas will go brown and ucky). Refrigerate until wanted.

Recipe by: Annabel Smith Converted to MM by Donna Webster donna@webster.demon.co.uk From: Donna@webster.Demon.Co.Uk Date: Fri, 27 Oct 1995 10:09:32 +0000 (

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