| Prep Time | 260 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- Cooking oil for spraying
- 5 sheets filo pastry (100g)
- 1/2 cup light cream cheese (130g)
- 2 ripe small bananas (180g)
- 1 tbsp Nativa (16g)
- 1/2 cup peanut butter (96g)
- 1 tbsp cacao/cocoa powder (8g)
Ingredients
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Instructions
- Preheat oven to 180C. Lightly spray 6 holes of a muffin tray with cooking oil spray.
- Lay a sheet of filo pastry on the bench-top and spray lightly with cooking oil. Top with another sheet of filo and lightly spray that sheet. Continue to layer the filo sheets with cooking oil spray in between, until all five sheets are layered.
- Cut the filo stack into 6 squares and place each square into the prepared muffin tray.
- Bake for 10-12 minutes until crispy and golden. Remove from the oven and cool.
- Make the filling by placing cream cheese, bananas, Natvia and peanut butter into a food processor and pureeing until well combined.
- Spoon an even amount of the filling into each filo cup and chill in the fridge for approximately 4 hours or until firm.
- Sprinkle a little cacao/cocoa powder over the top of each pie to serve.
- One pie is one serve. Store leftovers in an airtight container in the fridge for 3-4 days.
Recipe Notes
Only 200 calories per serve.