Banana Pecan Dip For Fruit Food
BANANAS FOSTER DIP
Make and share this Bananas Foster Dip recipe from Food.com.
Provided by grandma2969
Categories Low Protein
Time 25m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350*. chop pecans and bananas using hand chopper.zest lemon to measure 1 tsp zest -- juice lemon to measure 1 tbls juice.
- Combine banana, lemon zest, juice, cinnamon, and ice cream topping in batter bowl, mix well.
- Pour mixture into small butter casserole dish.
- Sprinkle pecans over caramel mixture.
- Bake 10-12 minutes or bubbly on top.
- Serve this dip with butter cookies or apple slices.
Nutrition Facts : Calories 95.2, Fat 2.3, SaturatedFat 0.2, Cholesterol 0.2, Sodium 78.8, Carbohydrate 20.1, Fiber 1.5, Sugar 2.8, Protein 0.8
CREAMY BANANA PECAN PIE
You'll get many compliments when you serve this layered banana beauty. It's a snap to prepare because the filling starts with instant pudding mix. -Isabel Fowler, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25 minutes. Cool completely on a wire rack. , In a small bowl, beat cream cheese and sugar. Fold in 1 cup of whipped topping. Spread over the crust. Arrange bananas on top. In another bowl, whisk milk and pudding mix for 2 minutes. Immediately pour over bananas. Top with remaining whipped topping. Garnish with pecans if desired. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 613 calories, Fat 39g fat (20g saturated fat), Cholesterol 67mg cholesterol, Sodium 390mg sodium, Carbohydrate 61g carbohydrate (39g sugars, Fiber 3g fiber), Protein 7g protein.
CREAMY BANANA PECAN PIE
Make and share this Creamy Banana Pecan Pie recipe from Food.com.
Provided by TGirl
Categories Pie
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, butter and pecans.
- Press into the bottom and sides of a greased 9 inch pie pan to form crust.
- Bake at 350 degrees for 25 minutes and allow to cool completely.
- In mixing bowl, beat cream cheese and sugar.
- Fold in 1 cup of whipped topping and spread mixture over crust.
- Arrange bananas on top.
- In seperate bowl, whisk pudding and milk until well blended, then pour over bananas.
- Top with remaining whipped topping.
- Garnish with pecans, and refrigerate until serving.
Nutrition Facts : Calories 605.2, Fat 39.8, SaturatedFat 19.6, Cholesterol 90.2, Sodium 404, Carbohydrate 58.3, Fiber 3.1, Sugar 35.5, Protein 8
BANANA-CREAM FRUIT DIP
Try this simple dip for fresh fruit. Cost per serving: .25 cents. Diabetic Exchanges: 1/2 carbohydrate. This came from Diabetes Meals On $7.00 A Day - Or Less! I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Fruit
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, combine pudding mix, milk, and reserved pineapple juice. Mix with an electric mixer until smooth (will be thick). Add sour cream and mix again until smooth.
- Stir in pineapple and chill for 30 minutes.
Nutrition Facts : Calories 52.7, Fat 0.3, SaturatedFat 0.2, Cholesterol 1.9, Sodium 73.1, Carbohydrate 11.1, Fiber 0.2, Sugar 7.7, Protein 1.8
BANANA-PECAN PIE (RAW FOODS)
This pie was inspired by Wendys Kitchen's delicious Recipe #260890 which is made of nothing but raw fruit and nuts. (Well, and a little splash of vanilla.) Cooking time is chilling time. This pie tastes very good, but it does turn brown fairly quickly. I will try 2 Tblsp lemon juice next time.
Provided by mliss29
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pie shell: Grind the pecans, dates, and vanilla in a food processor until finely ground. Press mixture evenly into a pie plate.
- Binder: Blend dates, bananas, and lemon juice in the food processor until smooth.
- Fruit Filling: Cut bananas into 1/4 inch circles, fold into the binder, and fill the pie shell.
- Topping: Sprinkle about 1 Tablespoon of chopped pecans on top, cover with plastic wrap, and refrigerate for a couple hours.
Nutrition Facts : Calories 263.8, Fat 11.5, SaturatedFat 1.1, Sodium 1.5, Carbohydrate 43.1, Fiber 6, Sugar 28.9, Protein 3.1
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