Recipe

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• 1 1/2 cups nilla reduced-fat vanilla wafers, crushed
• 1/2 cup vegetable oil
• 2 lbs low-fat cream cheese
• 2 eggs
• 1 tsp vanilla extract
• 8 tbsp splenda granular
• 8 oz nonfat yogurt
• 6 tbsp vegetable oil
• 4 oz molasses
• 1/2 tsp cinnamon
• 2 oz banana flavoring or 2 oz banana extract
• 1 lemon , juice of
• 1/2 orange
• 2 bananas, sliced

• 1 Combine ground vanilla wafers and vegetable oil.
• 2 When the mixture is the consistency orf moist cornmeal, you have added the right amount of oil.
• 3 Spray springform pan with baking spray and dust with flour. Discard any not being used.
• 4 Press wafer mixture around all edges and bottom. bake crust at 300 F for a few minutes to set the crust.
• 5 Beat cream cheese until smooth, add Splenda. Occasionally scraping sides. Add eggs in one at a time, add the vanilla and low fat sour cream.
• 6 Pour batter into pan and bake at 300°F for 40 minutes.
• 7 Sauce, in a small sauté pan cook molasses and oil until mixture is warm, add lemon juice, banana extract, orange juice, and cinnamon. Bring to a boil and simmer for 10 minutes. Turn down to low and add Bananas. Serve sauce over cooled cake.