Banana Cream Pie

Makes 8 servings

Ingredients

Cooking spray
12 graham crackers (2 1/2" squares), made into crumbs
4 tsp margarine
4 bananas, thinly sliced on the diagonal
2 tbsp fresh lime juice
1 envelope unflavored gelatin
1/3 cup sugar
1 1/2 cups plain nonfat yogurt
1 tsp vanilla extract
Grated lime zest

Preheat oven to 350 degrees.  Spray a 9" pie plate with nonstick cooking
spray.  In a medium bowl, combine the graham cracker crumbs and margarine
with a fork.  Press into the bottom and up the sides of the pie plate.  Bake until
firm, 3-5 minutes; cool.  In another medium bowl, toss the bananas with the
lime juice; reserve 1 cup.  Arrange the remaining bananas over the crust.  In
a small saucepan, sprinkle the gelatin over 1/2 cup cold water; let stand 2 minutes.
 Add the sugar; cook over medium-high heat, stirring constantly, until the mixture
boils and the gelatin and sugar dissolve, 2-3 minutes.  Remove from the heat;
whisk in the yogurt and vanilla.  Pour into the pie plate.  Arrange the reserved
bananas over the pie; sprinkle with the lime zest.  Refrigerate, covered with
plastic wrap, until chilled, 2-3 hours.

SERVING SIZE:  1/8th of pie

POINTS:  4