Banana Cheesecake
Yield
8 servingsPrep
5 minCook
30 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | 10" |
pie shell (9 inch)
pre-baked about 10 Minutes |
|
| 12 | ounces |
cream cheese
|
|
| 1 ½ | cups |
yogurt, plain
|
|
| 2 | cups |
bananas
4 pureed bannanas |
*
|
| 2 | large |
eggs
|
|
| ¼ | cup |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | 10" |
pie shell (9 inch)
pre-baked about 10 Minutes |
|
| 346.8 | ml/g |
cream cheese
|
|
| 355 | ml |
yogurt, plain
|
|
| 473 | ml |
bananas
4 pureed bannanas |
*
|
| 2 | large |
eggs
|
|
| 59 | ml |
honey
|
|
Directions
Blend all the ingredients in the blender until smooth and creamy.
Pour into the pre-baked pie crust and bake for 30 minutes or until set.
Allow to cool before serving.
You can top with a layer of yogurt and decorate with any fresh fruit (try a mixture of strawberry and banana slices).
Serve well chilled.
Without the eggs and honey, each serving will contain: 410 calories, 49 milligrams cholesterol, 18 grams fat, 11 grams protein.
