This Low-Fat Banoffi Pie reimagines the traditional rich dessert by using a cereal crust and reduced-fat dairy alternatives. The base is made from crushed cereal bound with fruit spread, offering a crunchy, slightly sweet foundation. The star of the dish is the “toffee” layer, created by boiling a can of skimmed condensed milk to caramelize the sugars without the heavy cream content. Fresh banana slices provide a creamy texture and natural sweetness, while a topping of fromage frais or quark adds a tangy, protein-rich finish that cuts through the sweetness. This dessert is perfect for those watching their fat intake but craving a comforting treat. It’s ideal for casual gatherings or as a satisfying weekend baking project that feels indulgent yet wholesome.
Low-Fat Banoffi Pie
Description
This Low-Fat Banoffi Pie reimagines the traditional rich dessert by using a cereal crust and reduced-fat dairy alternatives. The base is made from crushed cereal bound with fruit spread, offering a crunchy, slightly sweet foundation. The star of the dish is the "toffee" layer, created by boiling a can of skimmed condensed milk to caramelize the sugars without the heavy cream content. Fresh banana slices provide a creamy texture and natural sweetness, while a topping of fromage frais or quark adds a tangy, protein-rich finish that cuts through the sweetness. This dessert is perfect for those watching their fat intake but craving a comforting treat. It&# 226;ÂÂs ideal for casual gatherings or as a satisfying weekend baking project that feels indulgent yet wholesome.Ingredients
Directions
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Boil the unopened can of skimmed condensed milk in a large pot of water for three hours, ensuring the water level remains high and the can does not boil dry.
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Remove the can from the water and allow it to cool completely to room temperature before opening.
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Crush the cereal into fine crumbs using a food processor or by placing it in a bag and rolling with a pin.
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Microwave the fruit spread (pear and apple or apricot) for about 30 seconds until melted and fluid.
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Mix the melted fruit spread with the cereal crumbs until the mixture holds together when pressed.
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Press the cereal mixture firmly into the bottom and sides of a flan dish or pie plate to form the crust.
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Place the pie dish in the refrigerator to allow the crust to harden while you prepare the rest of the ingredients.
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Slice the bananas lengthwise into thin strips.
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Once the crust is set, open the cooled can of caramelized condensed milk and pour it over the crust.
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Arrange the banana slices evenly over the caramel layer.
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Mix the fromage frais with quark (or yogurt) to create a smooth topping.
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Spread the dairy mixture over the bananas to cover the pie completely.
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Chill the pie for at least 1 hour before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 758.0kcal
- % Daily Value *
- Total Fat 22.0g34%
- Saturated Fat 3.2g16%
- Cholesterol 0.0mg0%
- Sodium 714.0mg30%
- Total Carbohydrate 136.0g46%
- Dietary Fiber 32.0g128%
- Sugars 16.0g
- Protein 16.0g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cereal Substitutions: Golden Grahams work well for sweetness, but All-Bran or Shreddies can be used for a less sweet, crunchier base. American readers may use no-fat graham crackers as a substitute for the cereal.
Fruit Spread: Pear and apple spread is traditional, but apricot jam or apple butter works well as a substitute to bind the crust.
Safety Warning: When boiling the can of condensed milk, never let the water level drop below the can. If the can boils dry, it can explode. Ensure the can is fully submerged at all times.
Dairy Alternatives: For the topping, fromage frais mixed with quark provides a thick, tangy texture. Plain yogurt or a vegan cream cheese substitute can be used if needed.
Storage: Store the pie in the refrigerator for up to 3 days. The crust may soften over time.
