I have fond memories of the ice cream pies from when I was young. Fortunately, with the multitude of diabetic friendly ingredients now available, we can certainly bring that memory to life. In this recipe, I recreated the banoffee pie flavors with banana yogurt, a chocolate sauce and chocolate graham crust.

Yield: 8 to 10 portions

Ingredients:

• Crust
  • 1 1/4 cups wheat graham cracker crumbs
  • 1/4 cup unsweetened cocoa
  • 1/3 cup unsweetened applesauce or apple juice
  • 1/4 cup artificial sweetener or splenda
  • 1/4 tablespoon cinnamon
  • 2 tablespoons unsalted butter
• Filling
  • 2 cups nonfat frozen sugar-free banana flavored yogurt
  • 2 tablespoons sugar-free chocolate syrup

Procedures:

1. Preheat oven to 350 F
2. In a medium bowl, combine crumbs, cocoa, sugar, cinnamon, applesauce and butter.
3. Press mixture evenly on bottom and side of a 9-inch pie pan. Bake approximately 10 minutes until firm. Set aside and cool.
4. Spread softened yogurt evenly over pie crust to form filling. Place in freezer. Drizzle with chocolate syrup and freeze before serving.
5. You can play around with the flavors in this pie and use vanilla, coffee based on your preference.

Nutrition Facts Per Serving:

• Calories (kcal) 113
• Carbohydrates (g) 16
• Protein (g) 4
• Fat (g) 4

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