Pumpkin-banana Mousse Tart

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 2 cups low-fat graham crackers, crumbs
• 1/3 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 8 tablespoons margarine
• 1/2 cup fat-free half-and-half
• 1 (15 ounce) can pumpkin
• 1 cup light brown sugar, loosely packed
• salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 extra large egg yolks, plus
• 1 carton egg beaters egg substitute
• 1 package plain gelatin powder
• 1 ripe banana, finely mashed
• 1/2 teaspoon grated orange zest
• 1/2 cup fat-free whipped topping
• 1 teaspoon vanilla extract
• 1 cup fat-free whipped topping

Recipe

• 1 to make crust: preheat oven to 350°.
• 2 combine graham cracker crumbs, sugar, cinnamon and margarine in a bowl and mix well.
• 3 spoon into an 11-inch round (or 9"x11" rectangular) tart pan and press evenly onto sides and bottom.
• 4 bake 10 minutes; remove from oven and cool to room temperature on a wire rack.
• 5 to make filling: heat the fat-free half-and-half, pumpkin, brown sugar, salt, cinnamon and nutmeg in a double boiler (or a heatproof bowl over simmering water) until hot, about 5 minutes.
• 6 in another bowl, whisk the egg yolks and egg beaters.
• 7 stir half of the pumpkin mixture into the eggs, then pour the egg-pumpkin mixture back into the top of the double boiler and stir well.
• 8 heat over simmering water for another 4 to 5 minutes, until the mixture begins to thicken, stirring constantly.
• 9 dissolve the gelatin in 1/4 cup cold water.
• 10 remove the pumpkin mixture from the heat and add the gelatin, banana and orange zest.
• 11 mix well.
• 12 set aside to cool.
• 13 fold the fat-free whipped topping into the pumpkin mixture (flavor whipped topping with 1 teaspoon of vanilla, if desired).
• 14 carefully pour into the cooled tart shell and chill for 2 hours or overnight.
• 15 to prepare garnish: if desired, add 1 teaspoon of vanilla and 1/2 teaspoon of orange zest to the fat-free whipped topping.
• 16 remove tart from refrigerator; using a pastry bag or small spoon, decorate edge of the tart with whipped topping.
• 17 sprinkle with extra orange zest if desired.
• 18 serve immediately.