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Banana-Chocolate Parfait

Cooking Light JUNE 2000

  • Yield: 8 servings


  • 2 (1-ounce) hazelnut biscotti (such as La Tempesta) or plain biscotti
  • 6 tablespoons fat-free hot fudge sauce (such as Hershey's)
  • 4 cups low-fat coffee ice cream (such as Starbuck's Latte)
  • 4 cups thinly sliced ripe banana (about 4 large)
  • 1 cup canned refrigerated light whipped cream (such as Lucerne or Redi-Whip)


Place the biscotti in a large zip-top plastic bag, coarsely crushing them with a meat mallet or rolling pin to yield 1/2 cup; set aside.

Place the fudge sauce in a microwave-safe bowl. Cover and microwave on high 45 seconds or until melted.

Spoon 1/4 cup ice cream into each of the 8 parfait glasses. Top the ice cream with 1/4 cup banana and 1 tablespoon whipped cream; repeat the layers, ending with the whipped cream. Sprinkle each parfait with about 1 tablespoon biscotti crumbs, and top with about 1 1/2 teaspoons fudge sauce.

Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 14%
  • Fat: 5.1g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.9g
  • Carbohydrate: 63g
  • Fiber: 2.4g
  • Cholesterol: 15mg
  • Iron: 0.5mg
  • Sodium: 134mg
  • Calcium: 117mg

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Banana-Chocolate Parfait Recipe