I have to apologize for being a bit of a slacker. I’d planned on providing two recipes in this issue, but unforeseen circumstances prevented me from devoting a lot of time to it. If you check my blog this week, I’ll try to post the other recipe soon.

Always on the lookout for low fat desserts, my best friend Jamie gave this recipe to me. Our love for the banana, peanut butter and chocolate combination is shared and this recipe brings out the best in all three flavors, without packing on the pounds.



Crust: (you can use pre-made graham cracker crust to save time and effort)

1 cup vanilla wafer cookies (about 20 cookies)

1/3 cup packed brown sugar

2 1/2 tablespoons butter, melted

Cooking spray


3/4 cup packed brown sugar

1/2 cup (4 ounces) 1/3-less-fat cream cheese

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 banana (about 2 bananas)

1/4 cup fat-free chocolate sundae syrup

Preheat oven to 350°.

For crust: Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 to 3 times or just until combined. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 minutes; cool completely on a wire rack.

For Filling: Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing 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.

I hope you enjoyed Hillman’s Helpings!


Lauren Hillman
Hillman’s Helpings