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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from Cooking Light. It's hard to stay on a diet without a little indulgence. With 259 calories and 8.7g grams of fat this will help curve that craving. Hope you enjoy. I use a redulced fat graham cracker pre-made shell to help save time. You do have to make ahead for it to properly set. Ingredients:
pre-made graham cracker crust |
7 tablespoons sugar, divided |
2 large egg whites, lightly beaten |
cooking spray |
1 1/4 cups nonfat milk |
2/3 cup reduced-fat crunchy peanut butter |
1/2 teaspoon vanilla |
4 ounces fat free cream cheese, softened |
1 (8 ounce) container frozen fat-free whipped topping, thawed |
3 tablespoons finely chopped finely chopped dry roasted salted peanuts |
1/4 cup shaved milk chocolate |
Directions:
1. Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
2. Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.
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