Sunday, March 1, 2009

Peanut Butter Pie

"My husband loves peanut butter, so I wanted to come up with a dessert recipe using it. The result tastes like eating a peanut butter and chocolate candy bar without a lot of fat. I use this recipe for special occasions and usually make two pies--one to eat and one to keep." --CL Reader

20 servings (serving size: 1 wedge)

* 1 cup powdered sugar
* 1 (8-ounce) block light cream cheese, softened
* 1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
* 1 (14-ounce) can fat-free sweetened condensed milk
* 1 12-ounce tub frozen fat-free whipped topping, thawed
* 2 9-inch ready-made reduced-fat graham cracker shells
* 4 teaspoons fat-free chocolate sundae syrup

Combine the first 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges, and drizzle with chocolate syrup.

Note: We loved this pie frozen--its texture is more like that of an ice-cream pie.

Nutritional Information:
Calories: 264 (28% from fat)
Fat: 8.2g (sat 1.8g,mono 2.2g,poly 1.3g)
Protein: 7.3g
Carbohydrate: 40.3g
Fiber: 0.8g
Cholesterol: 5mg
Iron: 0.6mg
Sodium: 213mg
Calcium: 69mg

Randy Mayor; Lydia DeGaris-Pursel


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