Fat-free chocolate cookie cakes get a peanut butter drizzle and a layer of bananas and ice cream in this low-fat frozen dessert.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Coarsely chop cookies. Place cookie pieces in the bottom of an 8-inch springform pan. Whisk together peanut butter and hot water in a small bowl until smooth. Drizzle evenly over cookies.

  • Top with banana slices and carefully spoon ice cream evenly over all. Spread ice cream until smooth on top. Cover with plastic wrap or foil and freeze for 8 hours or until firm.

  • Let stand at room temperature for 10 minutes before serving. Remove the sides of the pan; cut into wedges. Drizzle fudge topping over wedges.


Tip: To soften ice cream, place ice cream in a large chilled mixing bowl; stir with a wooden spoon until soft, pressing ice cream against side of bowl.

Nutrition Facts

172.6 calories; protein 3.8g 8% DV; carbohydrates 33.1g 11% DV; exchange other carbs 2; dietary fiber 0.8g 3% DV; sugars 9.2g; fat 3.4g 5% DV; saturated fat 1g 5% DV; cholesterol 6.7mg 2% DV; vitamin a iu 8IU; vitamin c 1.1mg 2% DV; folate 7.8mcg 2% DV; calcium 24mg 2% DV; iron 0.7mg 4% DV; magnesium 13.4mg 5% DV; potassium 59.7mg 2% DV; sodium 90.2mg 4% DV.