Filling: 2/3 cup sugar 3 1/2 tablespoon cornstarch 1/4 tsp salt 1 1/3 cup lite soymilk ( your choice) 1/2 cup egg substitute 2 tablespoon creamy peanut butter 1 tsp vanilla 2 1/2 cups sliced banana 1 1/2 cups nondairy whip cream ( or whipped cream substitute)this can also be optional.
Preheat oven to 350
Combine sugar, cornstrach, and salt in a small heavy sauce pan. Gradually add the milk, stirring with a whisk until well blended. Cook over meduim heat until mixture comes to a boil, cook for 1 minute, stirring with a whisk. Beat eggs. Gradually add about 1/3 cup hot mixture to beaten eggs, stirring constantly with a whisk. return egg mixture to pan. Cook over medium heat until thick ( about 1 min), stir constantly. Remove from heat and stir in peanut butter and vanilla. Cool Slighlty. Arrange banana slices in bottom crust, spoon filling over bananas. Press plastic wrap onto the surface of filling. Chill for 4 hours. Remove plastic wrap. Spread topping if you choose evenly over filling and chill. Makes 8 servings.
Calories 294 (29% from fat) fat9.5g( sat 4.7g, mono 2.8g,poly 1.4g) protien approx 5.9g carb 47.8g fiber 1.4g chol 65mg iron 0.8mg soduim 225mg calcuim 80mg Again a dessert to be enjoyed with a well balanced IBS meal.