Banana Cream Pie

Parchment Paper
1 1/4 cups gingersnap crumbs
   (about 25 cookies, finely crushed)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 egg white, lightly beaten
1 tablespoon stick margarine, melted
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 egg
1 cup 1% low-fat milk
1 tablespoon stick margarine
2 teaspoons vanilla extract
2 cups sliced banana
1 1/2 cups frozen reduced-calorie whipped topping, thawed
Chocolate curls


Method
Combine first 3 ingredients in a small bowl; stir well. Add 1 tablespoon of egg white (discard remaining egg white) and 1 tablespoon melted margarine; toss with a fork until moistened. Press into bottom & sides of a 9-inch pie plate coated with parchment paper. Bake at 325° for 20 minutes; let cool.

Combine 1/2 cup sugar, cornstarch, salt, and egg in a large bowl; stir well with a wire whisk, and set aside.

Heat milk over medium-high heat in a medium heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with whisk. Return milk mixture to pan. Add 1 tablespoon margarine, and cook over medium heat 4 minutes or until thickened and bubbly, stirring constantly. Reduce heat to low, and cook an additional 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Place pan in a large ice-filled bowl for 25 minutes or until egg mixture cools to room temperature, stirring occasionally.

Remove pan from ice. Fold in the sliced banana, and spoon mixture into prepared crust. Spread whipped topping evenly over filling, and top with chocolate curls. Cover loosely, and chill 4 hours.

Yield: 8 servings (serving size: 1 wedge)

Grilled Apple Recipe

Parchment Paper
12 inch roll of Pure Parchment Paper
2 granny smith apples
1/2 cup dried cranberries
1/4 cup pure maple syrup
2 teaspoons light brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, divided


Method
Prepare a medium fire for direct grilling.

Quarter the apples through the core. Remove and discard the core, then cut each quarter into thin slices. Place the slices in a medium bowl. Add the cranberries, maple syrup. sugar, and cinnamon. Stir to combine.

To make the packets: Cut four pieces of baking parchment paper, about 12 by 15 inches each. Spoon one quarter of the apple mixture into the center of
each piece of paper and dot with one quarter of the butter. Bring the two long ends of each paper together and fold them over several times to seal
the top of the packet. Twist the other two ends of the papers in opposite directions to close the packets.

Grill the packets over direct medium heat for about 10 minutes. Serve in packets or pour the apple mixture from each packet into a separate bowl. Either way, serve warm with ice cream.

Yield: 4 servings