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

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Recipe Summary

active:
20 mins
total:
8 hrs 30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; protein 3.8g; carbohydrates 33.1g; dietary fiber 0.8g; sugars 9.2g; fat 3.4g; saturated fat 1g; cholesterol 6.7mg; vitamin a iu 8IU; vitamin c 1.1mg; folate 7.8mcg; calcium 24mg; iron 0.7mg; magnesium 13.4mg; potassium 59.7mg; sodium 90.2mg.
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