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Peanut Butter Pie
2 9-inch pies 20 servings
Ingredients
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
Directions
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.
(serving size: 1 wedge)
Nutritional Information
CALORIES 264(28% from fat); FAT 8.2g (sat 1.8g,mono 2.2g,poly 1.3g); PROTEIN 7.3g; CHOLESTEROL 5mg; CALCIUM 69mg; SODIUM 213mg; FIBER 0.8g; IRON 0.6mg; CARBOHYDRATE 40.3g
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