Peanut Butter Banana-Cream Pie
Serving Size : 10 Preparation Time :0:35
Crust:
20 vanilla wafer cookies -- (1 cup)
1/3 cup packed brown sugar
2 1/2 tablespoons melted butter
Cooking spray
Filling:
3/4 cup packed brown sugar
1/2 cup 1/3-less-fat cream cheese -- (4 ounces)
1/2 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
1 (8-ounce) container frozen fat-free whipped topping -- thawed
1 1/2 cups sliced bananas -- (about 2 bananas)
1/4 cup fat free chocolate-flavored syrup
1. Preheat oven to 350º.
2. To prepare crust, place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 or 3 times or just until combined. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350º for 10 minutes; cool completely on a wire rack.
3. To prepare filling, place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.
CALORIES 300 (29% from fat); FAT 9.6g (sat 3.5g, mono 3.5g, poly 1.4g); PROTEIN 5.4g; CARB 49g; FIBER 1.5g; CHOL 12mg; IRON 1mg; SODIUM 199mg; CALC 41mg
Source:
"Cooking Light Annual/2003"
Start to Finish Time:
"9:00"
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 353 Calories; 12g Fat (30.8% calories from fat); 6g Protein; 55g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 252mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 3 Other Carbohydrates.
Serving Size : 10 Preparation Time :0:35
Crust:
20 vanilla wafer cookies -- (1 cup)
1/3 cup packed brown sugar
2 1/2 tablespoons melted butter
Cooking spray
Filling:
3/4 cup packed brown sugar
1/2 cup 1/3-less-fat cream cheese -- (4 ounces)
1/2 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
1 (8-ounce) container frozen fat-free whipped topping -- thawed
1 1/2 cups sliced bananas -- (about 2 bananas)
1/4 cup fat free chocolate-flavored syrup
1. Preheat oven to 350º.
2. To prepare crust, place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 or 3 times or just until combined. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350º for 10 minutes; cool completely on a wire rack.
3. To prepare filling, place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.
CALORIES 300 (29% from fat); FAT 9.6g (sat 3.5g, mono 3.5g, poly 1.4g); PROTEIN 5.4g; CARB 49g; FIBER 1.5g; CHOL 12mg; IRON 1mg; SODIUM 199mg; CALC 41mg
Source:
"Cooking Light Annual/2003"
Start to Finish Time:
"9:00"
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 353 Calories; 12g Fat (30.8% calories from fat); 6g Protein; 55g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 252mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 3 Other Carbohydrates.