1/2 C. all-fiber cereal crumbs

1/8 tsp. ground cinnamon

1 1/2 T. cold better butter or trans-fat free spread

1/4 C. brown sugar

2 1/2 T. cornstarch

1 egg

2 C. fat-free milk

2 ounces bittersweet chocolate, chopped

1 tsp. vanilla extract

1 ripe but firm banana

Whipped cream (optional)

 

Coat a pie pan with vegetable oil spray. In a bowl, combine the crumbs and cinnamon with a fork. Cut in the Better Butter or spread until well blended. Transfer to the prepared pan. Tilt the pan to coat the side with crumbs. Press the remaining crumbs with your knuckles to flatten evenly. Set in the freezer for 30 minutes. Meanwhile, in a saucepan, combine the sugar and cornstarch. Whisk to mix. In a bowl, beat the egg with a fork. Add the milk and stir to blend. Add to the saucepan, whisking constantly, or until blended. Cook, stirring constantly, over medium heat for about 5 minutes, or until thickened. Remove from the heat. Add the chocolate and vanilla. Stir until the chocolate melts. Let stand, stirring occasionally, to cool completely. Cut the banana into thin slices. Arrange on the bottom and sides of the reserved crust. Dollop the cooled pudding into the pan. Refrigerate for at least 5 hours, or until set. Serve, garnished with 1 T. of whipped cream (if using) per slice.

 

Yield: 8 servings

Calories: 145

Fat: 6.5g

Fiber: 3g