Banana Cream Pie

Serves: 8
WW Points per Serving: 4

Cooking Spray
12 Graham Crackers (2 1/2 inch 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 lain Non-Fat Yogurt
1 tsp. Vanilla extract
Grated Lime Zest

Preheat oven to 350 degrees. Spray 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 mimutes; 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.

Kelley's note: I haven't actually made this recipe but my original has a handwritten note on it stating that this is good on the day you make it only. I think, if I made it, I would just purchase a Reduced Fat Grahm Cracker crust; however, I don't know what difference that would make in the points.