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ShareDevil's Food Ice Cream Pie
Fat-free chocolate cookie cakes get a peanut butter drizzle and a layer of bananas and ice cream to make this low-fat frozen dessert.
MAKES: 12 servings
CARB GRAMS PER SERVING:
31
Nutrition Facts Per Serving:
- Servings Per Recipe: 12
- Calories: 171
- Protein(gm): 4
- Carbohydrate(gm): 31
- Fat, total(gm): 4
- Cholesterol(mg): 7
- Saturated fat(gm): 1
- Monosaturated fat(gm): 1
- Polyunsaturated fat(gm): 1
- Dietary Fiber, total(gm): 1
- Sugar, total(gm): 9
- Sodium(mg): 86
- Other Carb(d.e): 2
- Fat(d.e): 1
Diabetic Exchanges
- 1 6 3/4 ounce package fat-free devils food cookie cakes (12 cookies)
- 1/4 cup peanut butter
- 1/4 cup hot water
- 1 cup sliced bananas
- 4 cups low-fat or light vanilla, chocolate or desired flavor ice cream, softened*
- 3 tablespoons fat-free, sugar-free hot fudge ice cream topping
1. 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.
2. Top with banana slices and carefully spoon ice cream evenly over all. Spread ice cream until smooth on top. Cover with plastic wrap and freeze for 8 hours or until firm.
3. Let stand at room temperature for 10 minutes before serving. Remove the sides of the pan; cut into wedges. Drizzle fudge topping over wedges. Makes 12 slices.
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.
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