Low Fat Classic Banoffee Pie
Indulge in the rich, caramelized flavors of this Low Fat Classic Banoffee Pie, a lighter twist on the much-loved British dessert. This guilt-free version features a buttery crumb base made from low-fat digestive biscuits, a luscious coffee-infused toffee layer crafted with fat-free condensed milk, and a creamy topping blended with light cream cheese and Greek yogurt for a velvety finish. Fresh, ripe banana slices add natural sweetness, while a hint of lemon juice keeps them vibrant and tangy. Perfect for health-conscious dessert lovers, this easy-to-make treat takes just 40 minutes to prepare and serves 8, making it ideal for family gatherings or weekend indulgences without the extra calories. Garnish with a pinch of instant coffee powder or a drizzle of low-fat chocolate syrup for a visually stunning and crave-worthy finale.
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Recipe Information
Ingredients
- 200 grams low-fat digestive biscuits
- 75 grams light butter
- 397 grams fat-free condensed milk
- 3 medium ripe bananas
- 100 grams light cream cheese
- 150 grams Greek yogurt
- 2 teaspoons instant coffee powder
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sweetener
- 1 tablespoon lemon juice
Instructions
Crush the low-fat digestive biscuits until they form fine crumbs. You can use a food processor or place them in a zip-lock bag and crush with a rolling pin.
Melt the light butter in a small saucepan over low heat. Mix the melted butter with the biscuit crumbs until well combined.
Press the crumb mixture into the base of a 20cm (8-inch) loose-bottom pie tin, ensuring an even layer. Chill in the refrigerator for 20 minutes to set.
On a low heat, pour the fat-free condensed milk into a saucepan. Add the instant coffee powder to the milk and stir constantly until the coffee is dissolved and the mixture thickens slightly. This will take approximately 5-10 minutes.
Remove the crumb base from the refrigerator and pour the thickened coffee-flavored condensed milk over it, spreading evenly. Return to the refrigerator to cool while you prepare the filling.
In a mixing bowl, combine the light cream cheese, Greek yogurt, vanilla extract, and granulated sweetener. Beat until smooth and well combined.
Slice the bananas thinly and toss in lemon juice to prevent browning.
Remove the pie from the refrigerator and layer the banana slices over the set coffee-toffee layer.
Spread the cream cheese mixture evenly over the top of the bananas. Smooth the surface with a spatula.
Refrigerate the pie for at least 2 hours, or until fully set.
Before serving, you may garnish with a sprinkle of additional coffee powder or a drizzle of low-fat chocolate syrup if desired.
Nutrition Facts
Calories |
3047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 2138 mg | 93% | |
| Total Carbohydrate | 528.9 g | 192% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 319.3 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1486 mg | 114% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 3505 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
