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Yield
8 servings (serving size: 1 pie wedge and 1 teaspoon syrup)

How to Make It

Step 1

Combine cracker crumbs, 1/4 cup of honey, and peanut butter, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate.

Step 2

Combine remaining 1/4 cup of honey and banana in a large nonstick skillet. Cook over medium heat 6 minutes or until the mixture thickens, stirring frequently. Cool completely.

Step 3

Place the softened chocolate low-fat frozen yogurt in a medium bowl; beat with a mixer at medium speed until smooth. Fold banana mixture into yogurt. Spoon mixture into crust. Cover and freeze 4 hours or until firm. Drizzle with chocolate syrup just before serving.

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