Peanut Butter and Jelly Cheesecake (Diabetic) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This came from The Diabetic Newsletter. Cook time is chill time. I have not tried this but thought that it sounded really interesting. Ingredients:
2 (8 ounce) packages philadelphia fat free cream cheese, spread |
1/4 cup adams peanut butter (or any no fat added brand.) |
1 (30 g) package jell-o sugar-free instant vanilla pudding mix, 4-serving size |
2/3 cup nonfat dry milk powder |
1 cup water |
3/4 cup cool whip lite |
1 (6 ounce) keebler graham cracker pie crust |
1/2 cup grape fruit spread |
2 tablespoons dry roasted peanuts |
Directions:
1. In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft.
2. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.
3. Spread mixture evenly into piecrust.
4. Refrigerate while preparing topping.
5. In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.
6. Evenly spread topping mixture over filling mixture.
7. Sprinkle peanuts evenly over top.
8. Refrigerate at least 30 minutes.
9. Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat.
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