Diabetic Peanut Butter Pie Food

REDUCED FAT PEANUT BUTTER PIE

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes. Stir in peanut butter. Transfer to crust. Cover and chill for at least 3 hours. , Just before serving, spread with whipped topping. Drizzle servings with chocolate syrup.

QUICK & EASY NO SUGAR REESE'S PEANUT BUTTER PIE

Steps:

• 1. EMPTY 8 OZ. PHILLY CREAM CHEESE IN A MIXING BOWL
• 2. ADD I CUP OF SPLENDA
• 3. FOLD IN 8 OZ.SUGAR FREE COOL WHIP TOPPING
• 4. ADD ALSO 1/3 CUP OF REESE'S PEANUT CRUNCHY OR CREAMY PEANUT BUTTER
• 5. TRANSFER PEANUT BUTTER PIE MIX INTO THE TWO KEEBLER GRAHAM CRUST
• 6. SET IN REFRIDGERATOR AND LET SET FOR 1 HR. AND THEN U MAY CUT AND ENJOY

DIABETIC PEANUT BUTTER PIE

Steps:

• Mix together Pie Filling Mix and Milk.
• Add Peanut Butter and mix until smooth. (HINT: Spray your measuring cup with PAM (or cheaper brand) and peanutbutter will slide out of cup).
• Fold in Whipped Cream.
• Add to baked pie shell.
• Place in Refrigerator until set (3- 4 hours).

SUGAR FREE PEANUT BUTTER PIE

Steps:

• Make or purchase a sugar free crust. Allow the crust to fully cool.
• In a large mixing bowl, combine together the peanut butter, cream cheese, and sugar free powdered sugar. Beat the ingredient until creamy.
• Use a rubber spatula to fold in the whipped topping, scraping the sides of the bowl as needed.
• Transfer the contents from the bowl to the pie crust. Evenly distribute the peanut butter filling. Then refrigerate until the filling is set (about 30 minutes).
• Make the ganache by heating the cream until it bubbles, stopping to stir as needed. Pour the heavy cream over the chocolate chips and stir until creamy.Cover the peanut butter pie layer with the ganache and then place the pie into the refrigerator to set before serving.

NO BAKE PEANUT BUTTER PIE

Steps:

• Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
• Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

PEANUT BUTTER AND JELLY CHEESECAKE (DIABETIC)

Steps:

• In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft.
• Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.
• Spread mixture evenly into piecrust.
• Refrigerate while preparing topping.
• In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.
• Evenly spread topping mixture over filling mixture.
• Sprinkle peanuts evenly over top.
• Refrigerate at least 30 minutes.
• Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat.

PEANUT BUTTER PIE

Steps:

• Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
• Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.