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

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