3 egg whites, room temperature 1/4 tsp cream of tartar 2/3 cup sugar 1 tbsp cornstarch
Chocolate Filling
1/4 cup cold water 1 - 1/4 oz envelope unflavored gelatin 1- 14 oz can fat free sweetened condensed milk 1/4 cup cocoa powder 1 tsp vanilla 2 cups fat free sour cream 1/2 cup fat free vanilla yogurt
Banana Topping
2 medium bananas, sliced 2 cups fat free aerosol whipped topping OR thawed frozen fat free whipped topping
Meringue Shell: Preheat oven to 275 degrees. Coat a 10" pie plate with non stick cooking spray. Dust generously with flour and shake out the excess. Put the egg whites and cream of tartar into a large bowl. Beat with an electric mixer till foamy. In a small bowl, combine the sugar and cornstarch. Add to the egg whites 1 tbsp at a time beating till stiff peaks form and the sugar dissolves. Spread the meringue carefully into the bottom and up the sides of the pie plate. Bake 1 hour, turn the oven off and leave the meringue in the oven at least 2 hours or till completely cooled. Filling: Put the water in a cup. Sprinkle with the gelatin and set aside for about 5 minutes. In a medium saucepan, combine the condensed milk and cocoa. Whisk over low heat 2 to 3 minutes or till the cocoa is completely blended into the milk. Add the vanilla and then remove from the heat and stir in the gelatin mixture till dissolved. Cool to room temperature, add the sour cream and yogurt and mix till blended. Pour into the meringue shell. Chill several hours or till firm. Banana Topping: Just before serving arrange the bananas in single layer over the chocolate filling. Cover with the whipped topping. Makes 8 servings. Per serving: 0.5 g fat,0.3g saturated fat, 5 mg cholesterol
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
cat lover 
When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
