Monday, January 7, 2013

Chocolate PB2 (peanut butter) pie

This was really good and I nearly halved the calories with my editions.
  • 20 Nilla Wafers (Reduced Fat)
  • 1-2 TBSP almond milk (or regular milk)
  • 1 package sugar free instant chocolate pudding
  • 1 package sugar free instant vanilla pudding (I didn't have this, so I used another package of chocolate.  You can never have too much chocolate).
  • 2 cups skim milk, divided
  • 4 oz fat free cream cheese
  • 1/2 cup PB2 (powdered peanut butter) prepared. (I add a little truvia to it for sweetness).  (*see note)
  • 2 cups fat free cool whip, divided
  • Optional: melted chocolate chips, chocolate sundae topping or chocolate sprinkles for topping.

    1. Heat oven to 375ºF.
    2. Mix wafers and milk in a food processor until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. 
    3. Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. 
    4. Gradually add remaining milk to cream cheese in large bowl with mixer until blended. Add vanilla pudding mix; beat 2 min.  Add PB2 vanilla pudding mixture; beat until blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. 
    5. Spoon remaining COOL WHIP onto center of pie.  
    6. Refrigerate 3 hours. package.  
Makes 6 servings

Nutrition (before additional toppings)
Calories 188
Fat 2g
Cholesterol 2mg
Sodium 640mg
Carbs 36g
Fiber 1g
Sugars 7g
Protein 7g

*PB2 can be found at health store and health food aisle at places like Kroger.  It has 45 calories/2 TBSP as opposed to 200 calories/2 TBSP in peanut butter.

To shave 56 calories and five grams of fat off that piece of pie or cheesecake, pulse 10 honey graham cracker sheets (that's six ounces) into fine crumbs in a food processor. Add two tablespoons of low-fat milk and process for another 30 seconds, or until the crumbs stick when pressed together. Mold the mixture into a nine-inch pie dish and bake at 350° for 10 to 12 minutes

Friday, January 4, 2013

Chicken BLT Avocado Club Egg Rolls (CPK copycat)

This was really tasty!
  • 1 cup chopped bagged broccoli cole slaw
  • 2 wedges The Laughing Cow Light Creamy Swiss cheese
  • 4 oz. cooked and chopped skinless chicken breast
  • 1 slice bacon, cooked and crumbled
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/8 tsp. each salt and black pepper
  • 4 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)
  • 1/2 cup chopped tomato
  • 2 oz. avocado cut into slices (about 1/2 avocado)

  1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
  2. Place broccoli slaw in a medium-large microwave-safe bowl with 1 tbsp. water. Cover and microwave for 1 1/2 minutes, or until slightly softened.
  3. Drain excess water, and pat dry. Add cheese wedges, and stir until thoroughly mixed.
  4. Add chicken, bacon, garlic powder, onion powder, salt, and pepper. Mix well.
  5. Lay an egg roll wrapper flat on a dry surface. Evenly distribute 1/3rd of the chicken mixture (about 1/2 cup) in a row a little below the center of the wrapper. Top mixture with 2 tbsp tomato, followed by avocado slices.
  6. Moisten all four edges of the wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 1 inch toward the middle, to keep the mixture from falling out. Roll up wrapper around the mixture and continue to the top. Seal with a dab of water.
  7. Place egg roll on the baking sheet, seam side down, and repeat with remaining wrappers and mixture.
  8. Spritz egg rolls with nonstick spray. Bake until golden brown, 25 - 30 minutes.


Calories 147
Fat 4
Sat Fat 1g
Cholesterol 26mg
Sodium 670
Potassium 280
Carbs 18g
Fiber 3g
Sugars 2
Protein 11g