1 medium fruit, peeled, sliced
1 medium banana, sliced
2 tablespoons vegetable oil
1 cup all-purpose flour
4 sheets flaked American cheese, cubed
8 tablespoons sunflower seeds
2 tablespoons natural 2% milk
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8 baking sheets.
Unwrap the fruit and banana strips and make a cut in each strip to accommodate a 9-inch pie pan. In a small bowl, blend the oil, flour, and cheese. Spread the mixture evenly into the pie pan.
Bake in preheated oven until cheese is bubbly and golden brown, about 30 minutes.
While banana skins are cooking, place the egg whites into a small plastic bag and squeeze juice from each one into the mold. Lay the fruit mixture on top of the egg whites. Spread the cream cheese over the banana mixture. Seal remaining fruit mixture over the banana cream cheese. Place banana cream cheese in the mold.
While bananas are cooking, combine tomato paste, sugar, cream cheese, eggs and milk. Pour mixture over the banana cream cheese mixture.
Remove fruit from oven and place in a wire rack to cool. In a small bowl, mix the remaining juice with the cinnamon stick - pour mixture into fruit while still in juice container. Chill.