Source: WW Cream of the Crop
3 tablespoons cornstarch, divided
2 tablespoons sugar
2 tablespoons unsweetened cocoa
Dash of salt
1 1/3 cups 1% low-fat milk, divided
1 ounce semisweet chocolate, chopped
1/2 cup sugar
1 tablespoon butter or stick margarine
1/4 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
2 ounces block-style fat-free cream cheese (about 1/4 cup), softened
2 cups sliced ripe banana (about 2 large bananas)
1 1/2 cups frozen fat-free whipped topping, thawed
Chocolate curls (optional)
Prepare and bake Pastry Crust. Let cook completely on a wire rack.
Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa and dash of salt in a small heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.
Combine remaining 2 tablespoons cornstarch, 1/2 cup sugar, butter and 1/4 teaspoon salt in a heavy saucepan. Stir in remaining 1 cup milk and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat; stir in vanilla extract.
Place cream cheese in a large bowl; beat at medium speed of a mixer 30 seconds. Add 1/4 cup hot custard to cream cheese, beating until just blended. Gradually stir in remaining hot custard.
Arrange banana slices on top of chocolate layer in prepared crust; spoon custard over bananas. Cover surface of filling with plastic wrap; chill 4 hours.
Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.
Yield: 8 servings – 7 WW points per serving
Exchanges: 3 starch, 1 1/2 fat