No-Bake Banana Cream Cake Directions:
- Combine the graham cracker crumbs with melted light butter and press firmly into the bottom of an 8 x 6-inch (20 x 15 cm) baking dish. Refrigerate for 15 minutes.
- In a small saucepan, whisk together almond milk and gelatin. Heat over medium heat, stirring constantly, until gelatin dissolves (do not boil). Remove from heat and whisk in sugar-free maple syrup. Let cool for about 5 minutes.
- Fold the mashed bananas into the cooled gelatin mixture, then gently fold in the fat-free whipped topping until combined.
- Pour the banana cream filling over the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 2 hours or until set.
- Slice and serve chilled. Garnish with banana slices or a light dusting of cinnamon if desired.
WW Points Calculation:
- Graham cracker crumbs (1 cup): ~10 points
- Light butter (2 tbsp): ~5 points
- Bananas (3): 0 points
- Unsweetened almond milk (1 cup): ~1 point
- Fat-free whipped topping (1 cup): ~2 points
- Sugar-free maple syrup (1/4 cup): ~1 point
- Unflavored gelatin (8 grams): 0 points
Total Points: ~19
Servings: 8
Per Serving: ~2.4 points
Nutrition Information (Per Serving):
- Calories: ~90
- Fat: ~3g
- Protein: ~1g
- Carbohydrates: ~16g
- Sugar: ~8g
- Sodium: ~45mg
I'm waiting for your comments! Enjoy!
