Banana Split Cake
Makes: 16 servings
Serving Size: 1 slice
6 ½ graham cracker sheets (two 1½-inch squares per sheet)
1 ounce sugar-free instant, vanilla pudding mix
2 cups fat-free milk
8 ounces light cream cheese
10 ounces canned crushed pineapple packed in juice, drained
4 medium bananas, sliced
8-ounce light whipped topping
3 tablespoons pecans, chopped
1. Cover the bottom of a 9x13-inch pan with graham cracker sheets.
2. In a medium bowl, prepare pudding with 2 cups fat-free milk according to package directions. Add cream cheese to pudding and whip together. Spread pudding mixture over graham crackers.
3. Spread the crushed pineapple over the pudding layer and top with bananas, then whipped topping. Sprinkle pecans on top.
Nutrition Information: 156 Calories, 6g Total Fat, 4g Saturated Fat, 11mg Cholesterol, 194mg Sodium, 21g Total Carbohydrate, 1g Dietary Fiber, 11g Sugars, 3g Protein
Copyright © American Diabetes Association from . Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at http://store.diabetes.org/.
NOTE: The information is not intended to be a replacement or substitute for consultation with a qualified medical professional or for professional medical advice related to diabetes or another medical condition. Please contact your physician or medical professional with any questions and concerns about your medical condition.
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Chapter 7– Feed Me! The would-be, could-be memoirs of a boy growing up with type 1 diabetes. You heard the woman! Feed me! How soon we seem to forget what was said at our last endocrinology visit. You can’t pretend you didn’t hear what the pump expert and the nurse practitioner said when you asked about eating when I’m high. “Feed him!” they said. “He’s a growing boy,” they said. “He’s very active.” ...