Serves: 8
Total Calories: 137

2 1/2 cups diced rhubarb (about 10-oz), fresh or frozen and thawed
2 ripe bananas, sliced
4 tablespoons sugar, divided
1/4 teaspoon cinnamon
dash nutmeg, generous
1/2 cup whole wheat flour
1/2 cup graham cracker crumbs (about 6 squares)
1 1/2 teaspoons baking powder
1/4 cup reduced-calorie margarine
1/4 cup egg substitute
1/4 cup milk fat free

1. Combine the fruit, 2 tablespoons of the sugar, cinnamon and nutmeg. Spoon the mixture into a 9-inch pie plate or shallow baking dish coated with nonstick vegetable cooking spray.

2. Combine flour, graham cracker crumbs, and baking powder. Cut in the margarine until the mixture is crumbly.

3. Combine the egg and milk, and stir this into the flour mixture.

4. Spoon the batter as evenly as possible over the fruit mixture.

5. Sprinkle with the remaining 2 tablespoons of sugar. Bake at 400°F for 25-30 minutes.

6. Serve warm or at room temperature.

EXCHANGES
1 Starch/Bread
1 Fruit
1 Medium-Fat Meat

NUTRITION FACTS
Calories 160
Total Fat 4 grams
Saturated Fat 1 gram
Cholesterol 0 milligrams
Sodium 187 milligrams
Total Carbohydrate 28 grams
Dietary Fiber 3 grams
Protein 3 grams

Nutritional Facts:

Serves: 8
Total Calories: 137
Calories from Fat: 28

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Fruit Plate With Creamy Dessert Sauce
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Guiltless "Cheesecake" (Uncooked)*
Gwen's Strawberry Rhubarb Sauce
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