Top this smooth, creamy banana dessert with whipped topping and walnuts for a treat to remember!

Banana Cream Tart

1/2 (15 ounce) package refrigerated piecrust
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup cornstarch
2 cups 2% reduced-fat milk
1/3 cup egg substitute
2 teaspoons vanilla extract
1/8 teaspoon salt
1 tablespoon butter
2 teaspoons vanilla extract
1 teaspoon banana extract
1 1/2 cups sliced bananas
Garnish: fat-free whipped topping and finely chopped walnuts

1. Preheat oven to 450°F (260°C).
2. Unfold 1 piecrust, and press out fold lines. Fit into a 9-inch tart pan with removable bottom according to package directions; trim edges. Line pastry with aluminum foil, and fill with pie weights or dried beans.
3. Bake for 8 minutes. Remove weights and foil; bake 4 to 5 additional minutes or until lightly browned. Cool in pan on a wire rack.
4. Blend SPLENDA® Granulated Sweetener, and cornstarch together in a small mixing bowl. Set aside.
5. Combine milk, egg substitute, vanilla, and salt in a medium saucepan. Gradually add SPLENDA® Granulated Sweetener mixture, stirring until blended. Add butter.
6. Cook over medium heat, stirring constantly, until mixture thickens and boils.
7. Boil 1 minute, stirring constantly. Remove from heat, and stir in banana extract.
8. Arrange sliced bananas in bottom of tart crust. Pour filling over bananas. Cover top of tart with waxed paper. Chill 2 hours before serving.
9. Cut pie into 8 equal portions to serve. Garnish each serving, if desired.

Makes 8 servings.
Preparation Time: 30 Minutes
Total Time: 2 Hours 30 Minutes

Nutrition Information Per Serving (1/8 of recipe): Calories 240 | Calories from Fat 90 | Fat 10g (sat 4.5g) | Cholesterol 15mg | Sodium 200mg | Carbohydrates 32g | Fiber 1g | Sugars 14g | Protein 5g

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.