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

Diabetic Living Magazine



  • 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

173 calories; 3.4 g total fat; 7 mg cholesterol; 90 mg sodium. 33.1 g carbohydrates; 3.8 g protein; Full Nutrition