Banana Yogurt Pie

The crust is a knockout, made of dates, rolled oats and orange juice combined and pressed into a 9-inch pie shell. And for the thick creamy filling, frozen bananas are whipped up in the blender along with milk, yogurt, vanilla and a bit of gelatin.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 227 Calories

Ingredients

• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• ½ teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 2 cups rolled oats
• 3 tablespoons cocoa powder
• ¼ cup boiling water
• ¼ cup lemon juice
• 1 teaspoon unflavored gelatin
• 1 cup pitted dates
• 2 frozen bananas, peeled and chopped
• 1 cup low-fat evaporated milk, chilled
• 1 cup low-fat plain yogurt
• 1 banana, finely sliced

Recipe Instructions

Step 1

Combine the rolled oats, dates, vanilla extract, orange juice, and cocoa powder in the bowl of a food processor. Blend for 3 minutes, or until mixture sticks together. Press the mixture thinly around the sides and base of a 9 inch pie dish and refrigerate.

Step 2

Place the gelatin in a small bowl. Pour boiling water over gelatin, stir to dissolve, and set aside to cool.

Step 3

Place frozen bananas in food processor or blender and blend until smooth. Add milk and blend for 3-4 minutes. Add extra vanilla and yogurt and mix well. Add dissolved gelatin. Pour mixture into the base of the pie dish and refrigerate until firm.

Step 4

Soak the extra banana in the lemon juice, slice and place on top of pie. Sprinkle with nutmeg and serve.