Banana cream pie is always a treat and a favorite at family get- togethers.If you are among the banana cream pie lovers of the world,you will surely enjoy what is in store for you here. The fat and calories have been cut back,but with no loss of richness or flavor. And,there is an unexpected nutritional bonus , a healthy dose of fiber,and  lots of calcium in every bite.

Ingredients for 8 servings are; (1) 2 1/2 cups Banana Nut Crunch Cereal (2) 2 tablespoons light margarine spread,at room temperature (3) 2 (1oz) packages sugar free,fat free instant banana cream or vanilla pudding mix (4) 2 tablespoons fat free powdered dry milk (5) 2 cups cold fat free milk (6) 2 ripe bananas,peeled and roughly chopped (7) 2 cups sugar free,fat free vanilla yogurt

1. Place a rack in the lower third of the oven and preheat to 325F

2. Place the cereal in a food processor fitted with the chopping blade and process until finely ground,about 30 seconds. Add the margarine spread and process until a soft ball of dough begins to form. Pour the dough into a 9 inch pie pan and press it into an even crust the bottom and up the sides of the pan. Alternatively,place the cereal in a zipper plastic bag,squeeze out all the air,and seal tightly.Using a heavy rolling pin or the bottom of a large,heavy saucepan,pulverize the cereal to the texture of fine meal,rotating the bag frequently so the cereal is uniformly crushed. Transfer the cereal to a medium bowl and cut in the margarine spread with a pastry cutter or two forks,until the mixture begins to form s dough. Press the dough into the pie pan.

3. Bake for 10 minutes,then transfer to a wire rack and cool completely,about 30 minutes.

4. Place the pudding mix and powdered dry milk in a large bowl. Pour in the milk and whisk 1 minute. Add the chopped bananas and continue whisking until somewhat thickened,about 1 more minute. Pour into the prepared pie shell and refrigerate until set,about 2 hours.

5. Just before serving, spread the yogurt evenly over the pie,forming a creamy topping.

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