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Creamed Strawberry and Banana Tart
Source: dLife

Ladyfingers topped with creamy strawberry and bananas.

Prep Time: 15 hours
Cook Time: 2 hours
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 60.5
Total Carbs 13.2 g
Dietary Fiber 0.5 g
Sugars 11.1 g
Total Fat 0.5 g
Saturated Fat 0.3 g
Unsaturated Fat 0.0 g
Potassium 663.5 mg
Protein 2.4 g
Sodium 18.7 mg
Dietary Exchanges
, 1 Fruits , 1/2 Other Carbs , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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16 oz  frozen unsweetened strawberries
7 1/2 tbsp  frozen orange juice concentrate
0 1/4 cup  sugar
1 each  unflavored gelatin
3 each  egg whites
3 oz  ladyfinger cookies
4 tsp  cold water
4 oz  frozen whipped topping
1 each  medium bananas
1 oz  rainbow sprinkles
  1. Place thawed strawberries and 2 tablespoons orange juice concentrate in blender or food processor bowl. Blend or process until smooth.
  2. In a medium saucepan, stir together sugar and gelatin. Stir in strawberry mixture. Cook, stirring frequently, until boiling.
  3. Stir half of mixture into beaten egg whites. Return all to saucepan. Cook, stirring constantly, over medium heat for 2 minutes or until slightly thickened. (Do not boil.)
  4. Pour into bowl. Refrigerate 2 to 2 1/2 hours or until mixture mounds when spooned, stirring occasionally.
  5. Cut half of ladyfingers in half horizontally. Place around edge of 9-inch tart pan with removable bottom. Place remaining ladyfingers into bottom of pan, cut to fit.
  6. Stir together 1 1/2 teaspoons orange juice concentrate and water. Drizzle over ladyfingers.
  7. Fold thawed dessert topping and banana into strawberry mixture. Spoon into ladyfinger crust. Refrigerate at least 2 hours. Sprinkle with rainbow sprinkles. Cut into wedges to serve.

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