Frozen Yogurt Peanut Butter Banana Cream Pie

By Jackie618

Creamy. Peanut Butter. Banana. Pie…. I’m pretty sure those few words say it all, and that I don’t need to say much more about this pie to make it desirable! However I just may point out the fact that it has less than 150 calories per serving, and that it is low in sugar, and high in protein! As the summer winds down, what better way to say ‘farewell’ to these fine summer days than with this frozen yogurt peanut butter banana pie!?!

140 cal/serving

Ingredients

• For the Crust:
• 2 cups Low fat vanilla wafers (Or you could use 2 cups high fiber cereal or 2 cups of roasted peanuts or almonds for a clean & gluten free version of this crust)
• 2 tbs Butter melted, (I like Smart Balance Light)
• 1/4 cup Baking stevia OR 1/2 cup sweetener of choice that measures like sugar (I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 4-6, or adjust according to taste)
• For the Pie Filling:
• 2 Ripe medium bananas
• 1/2 cup Peanut flour (or 1/4 cup peanut butter, melted)
• 1/2 tsp Salt
• 1/2 cup Skim milk (or milk of choice)
• 1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar (I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 8-12, or adjust according to taste)
• 1 cup Low fat plain Greek yogurt ( Or 1 (8 oz) Package fat-free cream cheese Or 1 cup low fat cottage cheese, (don't worry, it will blend to a smooth mixture in the blender!)
• 1 (12 oz) Container Fat Free Cool Whip OR Tru Whip (for a natural version)

Details

Cooking time 240mins

Preparation

Step 1

1. Preheat oven to 350 degrees. Spray a 8×8 springform pie pan with non-stick cooking spray. Set aside.
2. To make the crust, place vanilla wafers, melted butter, and sweetener in a food processor, and pulse until mixture resembles wet coarse sand. (If you don’t have a food processor, blend cookies in a blender, until they resemble coarse sand, and place in a bowl with butter and sweetener. Mix until well combined.) Press crust into prepared pan to form crust. Bake for 10 minutes, and remove from the oven. Let cool to room temperature.
3. To make the pie filling, combine all of the ingredients together in a blender, (except for the whipped topping), and blend until bananas are smooth. Pour mixture into a large bowl, and fold in 2 cups whipped topping until well blended.
4. Pour pie mixture over crust and top with remaining whipped topping. drizzle with low sugar caramel syrup, or melted peanut butter, and chopped peanuts if desired. Chill for at least 4-6 hours, (or overnight). Let sit at room temperature for at least 15 minutes to soften. Cut into 12 servings and enjoy!