Ingredients
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24 ounces fat free cream cheese
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6 teaspoons non-nutritive brown sugar substitute (Sweet 'n' Low Brown) or 3/4 cup dark brown sugar
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5 teaspoons cornstarch
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3/4 teaspoon ground cinnamon
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8 egg whites (same thing either way) or 1 cup fat free egg substitute (same thing either way)
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3 tablespoons banana Schnapps or 3/4 teaspoon banana extract
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3 tablespoons light rum or 3/4 teaspoon rum extract
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2 teaspoons vanilla extract (I used 1 tsp vanilla and 1 tsp black walnut)
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2/3 cup pureed banana
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1 graham cracker crust (1-1/2 Ingredient Fiber Crust see my recipes)
Instructions
- Preheat oven to 350*F.
- In a large bowl combine cream cheese, brown sugar, cornstarch and cinnamon.
- Beat with an electric mixer until smooth.
- Add egg whites, two at a time, mixing to combine after each addition.
- Beat in puréed banana, banana schnapps, rum and vanilla extract.
- Pour the cream cheese mixture over the crust.
- Bake at 350ºF.
- for 15 minutes.
- Lower the temperature to 225ºF.
- and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
- (Do NOT do the"knife test"- it only made my cake crack ALL over) Remove the cake from the oven and run a knife around the inside edge of the pan.
- Turn the oven off; return the cake to the oven for an additional 30 minutes.
- (I didn't notice this step, but the cake turned out all right, but I'll be sure to remember this NEXT time!:) Chill, uncovered, overnight.
- Enjoy as is or top with caramel sauce or even the REAL Bananas Foster!