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Peanut Butter Pies

Name: Peanut Butter Pies
Prep time: 15 min
Total time: 15 min
Yield: 2 pies (8 servings each).
Ingredients: 1 package (8 ounces) fat-free cream cheese; 3/4 cup reduced-fat creamy peanut butter; 1 can (14 ounces) fat-free sweetened condensed milk; 1 teaspoon vanilla extract; 1 carton (12 ounces) frozen fat-free whipped topping, thawed; 2 reduced-fat graham cracker crusts (9 inches); 1/4 cup chocolate syrup; 1/4 cup finely chopped unsalted peanuts

I absolutely love peanut butter and peanut butter pie is one of my favorites. But I'm a Registered Dietitian, so I knew just how high my original recipe was in fat and calories. I cut down on several critical things, and the resulting pie is great! —Lisa Varner, Charleston, South Carolina

Ingredients

1 package (8 ounces) fat-free cream cheese
3/4 cup reduced-fat creamy peanut butter
1 can (14 ounces) fat-free sweetened condensed milk
1 teaspoon vanilla extract
1 carton (12 ounces) frozen fat-free whipped topping, thawed
2 reduced-fat graham cracker crusts (9 inches)
1/4 cup chocolate syrup
1/4 cup finely chopped unsalted peanuts

Directions

In a large bowl, beat cream cheese and peanut butter until smooth. Beat in milk and vanilla until blended. Fold in whipped topping. Pour into crusts. Cover and freeze for 8 hours or overnight.
Remove from the freezer 10 minutes before serving. Drizzle with syrup and sprinkle with peanuts. Store leftovers in the freezer.

Nutrition Facts

1 piece: 305 calories, 8g fat (2g saturated fat), 4mg cholesterol, 285mg sodium, 47g carbohydrate (28g sugars, 1g fiber), 9g protein.

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