SmartPoints® value per serving
Induldge a slimming version of this decadent dessert combination
¼ cup(s), (35g)
1 cup(s), (250ml)
Low fat crème caramel
Reduced-fat shortcrust pastry
170 g, partially thawed
2 medium, thinly sliced
Cream, thickened, whipped, sweetened
½ cup(s), (100g)
- Whisk together cornflour and half the milk until smooth. Place cornflour mixture, remaining milk and crème caramels (including syrup) in a medium saucepan over medium-high heat. Cook, whisking constantly, for 5 minutes or until mixture boils and thickens. Pour into a heatproof bowl and cover with plastic wrap. Allow to cool. Refrigerate for 1 hour or until cold.
- Meanwhile, preheat oven to 200°C or 180°C fan-forced. Line base and sides of a 3cm-deep, 20cm-base round glass or ceramic pie dish with pastry, trimming to fit. Place in freezer for 20 minutes. Bakefor 15 minutes or until light golden. Set aside to cool completely.
- Spoon custard into pastry case and refrigerate for 3 hours or until set. Arrange banana slices over custard. Swirl dollops of cream over centre of pie to slightly cover bananas. Dust banoffee pie with cocoa powder and serve immediately.
TIP: Cream for desserts is a double cream alternative, containing half the fat. You can use natural skim yoghurt instead.