Desserts
Pineapple Banana Pie
Ingredients
- 1 serving (can) Glucerna SR™, vanilla
- 1 envelope (7g) unflavored gelatin
- 1 ¼ cup (296mL) fat-free sour cream
- 1 ½ cup (373.5g) crushed pineapple with juice
- 1 package (31g) vanilla fat-free, sugar-free instant pie filling
- 1 medium (100g) banana, sliced
- 1 9-inch reduced-fat graham cracker pie crust
- Optional: fresh fruit and whipped cream
Preparation
- Warm Glucerna SR™ until heated through, but DO NOT BOIL
- Pour Glucerna SR™ into blender and add gelatin on high speed. Blend for 15 seconds
- Pour blended mixture into medium bowl and stir in sour cream
- Add crushed pineapple
- Add instant pie filling mix. Stir until well blended
- Layer sliced banana on bottom of pie crust
- Pour pineapple mixture over bananas
- Refrigerate at least two hours before serving
- Optional: add a dollop of whipped cream and your favorite fruit for color (not calculated in Nutritional Facts)
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Chocolate Hot Cakes
Ingredients
- 1 cup (125g) wheat flour
- 1 serving (can) chocolate Glucerna SR™
- 1 egg
- 1 teaspoon melted butter
Preparation
- Mix all ingredients in a bowl and stir quickly to incorporate into a batter. Do not over mix
- Add a small amount of oil to a frying pan and heat
- When pan is hot, spread a small portion of batter on pan and cook until lightly browned on one side; flip to the other side. Hot cake is done when both sides are lightly browned
- Remove from pan to a serving platter
- Continue until all batter is used
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Strawberry Gelatin
Ingredients
- 2 servings (two cans) strawberry Glucerna SR™
- 2 cups (480mL) boiling water
- 130g grenetin
Preparation
- Dissolve grenetin in boiling water
- Add 2 cans of Glucerna SR™ strawberry and stir until mixture is thoroughly blended
- Refrigerate until mixture is thickened
- Serve
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Vanilla Ice Cream
Ingredients
Preparation
- Mix Glucerna SR™ with ice and freeze for 20 minutes
- For sherbet, blend with ice and eat immediately
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Strawberry Yogurt Mousse
Ingredients
- 1 natural light yogurt
- 1 serving (can) strawberry Glucerna SR™, frozen
Preparation
- Blend yogurt and Glucerna SR™ in a blender and refrigerate for 20 minutes
- Serve in cups
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