Banana Cream Pie


   1                    graham cracker pie crust, 9 inch
   1      envelope      gelatin -- unflavored
   1      cup           skim milk
   3/4    cup           ricotta cheese, part skim milk
   2      teaspoons     vanilla extract
   3                    banana -- sliced
   4      packages      sweet 'n Low® sweetener -- or Equal
					
                        Topping:
   2                    egg whites
   5      packages      sweet 'n Low® sweetener -- or Equal
                        nutmeg -- as desired

  Sprinkle gelatin over 1/2 cup milk in small saucepan.  Let soften 5 
minutes.  Heat, stirring constantly until gelatin dissolves.  
  In food processor or blender, blend ricotta cheese until smooth; add 
gelatin mixture, remaining 1/2 cup milk and vanilla extract.  Blend until 
smooth.  Reserve one cup mixture.  Add 4 packages of Equal and 2 sliced 
bananas to remaining mixture in food processor or blender.Blend until smooth.  
  Place remaining banana slices on bottom of pie crust.  Pour banana cream 
mixture over banana slices.  Chill 1 hour.

Topping:  Beat egg whites until foamy.  Gradually add 5 packages of Equal 
and continue beating until stiff peaks form.  Fold into reserved ricotta 
cheese mixture.  Spoon over chilled banana cream filling.  Chill 4 - 6 
hours until set.  Sprinkle with nutmeg before serving.


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NOTES : Exchanges:  1/2 Lean Meat; 1/2 Fruit; 1-1/2 Fat; 1-1/2 Other 
       Carbohydrates