1 Graham Cracker Crust
24 Fat Free Cream Cheese
6 Brown Sugar Substitute
5 Dark Brown Sugar
8 Ground Cinnamon
2/3 Fat Free Egg Substitute
3 Light Rum
2 Vanilla Extract
Preheat oven to 350*F.
In a large bowl combine cream cheese, brown sugar, cornstarch and cinnamon.
Beat with an electric mixer until smooth.
Add egg whites, two at a time, mixing to combine after each addition.
Beat in puréed banana, banana schnapps, rum and vanilla extract.
Pour the cream cheese mixture over the crust.
Bake at 350ºF.
for 15 minutes.
Lower the temperature to 225ºF.
and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.,
(Do NOT do theknife test- it only made my cake crack ALL over Remove the cake from the oven and run a knife around the inside edge of the pan.
Turn the oven off; return the cake to the oven for an additional 30 minutes.
(I didn’t notice this step, but the cake turned out all right, but I’ll be sure to remember this NEXT time!: Chill, uncovered, overnight.
Enjoy as is or top with caramel sauce or even the REAL Bananas Foster!