I had an SU party on Friday night and served this pie. I didn't even think of taking a picture, but boy was it good! lol It just melts in your mouth, it's more of a cheesecake than a pie. Anyway, the girls asked me to post the recipe on my blog for them, so here we go:
1 Chocolate Crust ( I just used Oreo crumbs and becel light, the directions are on the box)
1/2 low fat Peanut Butter
4 ozs. tub style light creme cheese
4 ozs. brick style light cream cheese
1/2 cup splenda
1/4 cup skim milk
1/2 tsp. vanilla
1 3/4 cups fat free Cool Whip, thawed
1 tablespoon chocolate fudge sauce
1. In a large mixing bowl, using an electric mixer, cream the peanut butter and the cream cheeses. Add the splenda, milk and vanilla. Beat until smooth. Fold in whipped topping and spoon into crust.
2. Warm the fudge sauce and drizzle back and forth accross the top of the pie in a decorative fashion. (You don't have to warm the sauce if you don't want, it just flows easier)
3. Refrigerate for at least 1 hour before serving.
Carbs - 20 grams
Protiens - 7 grams
Fat - 11 grams
Fiber 1 gram
This recipe is from the Splenda cookbook, and there are many awesome recipes in there. Even if you are diabetic as I am, you could still have a small slice of this and feel so fulfilled! lol....Anyway, hope you try this pie....you won't regret it!!! lol
Julie posted pictures of the projects we did on Friday night, have a peak if you like! They were super and Yvonne is such a patient SU Demo! We always have such a blast with her!
11 hours ago