Low Fat Peanut Butter Pie Food

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.

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.

LOW-FAT PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add egg white; beat until blended. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into an 8-in. roll; wrap in plastic. Freeze for 2 hours or until firm., Unwrap and cut into slices, just over 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray; press with a fork to make crisscross pattern. Bake at 350° for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire racks; cool completely.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a large bowl, combine the peanut butter and cream cheese. Beat with an electric mixer on medium speed until smooth. Gradually beat in the milk and lemon juice. Gently fold in the whipped topping. Spoon into the pie crust and smooth the top.
• Over a double boiler, heat the chocolate then add the cream. Mix together and cook for a minute to make sure the chocolate and cream are well mixed. Pour the chocolate mixture over the top of the pie.
• Cover and refrigerate for at least 4 hours.

LOW CAL/FAT PEANUT BUTTER PIE

Steps:

• Using an electric mixer, blend the softened cream cheese and powdered sugar until smooth.
• Add the peanut butter, milk and vanilla, beat until smooth.
• Fold in the whipped topping to the peanut butter mixture - add enough to fill the 9" pie crust to the top with the filling mixture.
• Freeze (remove 15 minutes before serving). Leftovers can be refrozen.

LOW-CARB PEANUT BUTTER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 6 ramekins with baking spray.
• Combine cream cheese, peanut butter, and sweetener in a medium bowl; beat with an electric mixer until thoroughly combined. Add eggs and vanilla and beat until well blended. Use a spatula to divide batter evenly amongst the prepared ramekins.
• Bake in the preheated oven until tops are lightly browned, about 20 minutes. Allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

EASY FROZEN PEANUT BUTTER CHOCOLATE PIE (LOWER-FAT)

Steps:

• In a mixing bowl using a wooden spoon mix together the chocolate pudding and peanut butter until well combined.
• Using a spatula fold in the thawed Cool Whip topping until completely blended.
• Transfer the mixture into the pie crust.
• Freeze until completely firm (about 4 hours).
• When to pie is frozen drizzle the Magic Shell over the top and return to freezer until ready to serve.
• Thaw slightly before serving to allow easier slicing.
• Place any leftover pie in the freezer (don't worry you won't have any leftover!).

PEANUT BUTTER PIE

Steps:

• Beat cream cheese until fluffy.
• Mix in peanut butter and sugar.
• Gradually add milk; mix well.
• Fold in whipped topping.
• Spoon into crust.
• Chill until set.
• Sprinkle with peanuts.

CHARLEY'S LOW SUGAR PEANUT BUTTER PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium-size bowl, mix together crushed crackers, pecans, and artificial sweetener. Cut in butter or margarine until mixture is crumbly. Press into a 9 inch pie pan.
• Bake in preheated oven for 7 minutes. Remove and cool.
• In a medium-size mixing bowl, combine cream cheese and peanut butter. Beat until fluffy, then fold in whipped topping. Pour mixture into cooled crust. Chill 2 to 3 hours before serving.

LIGHTENED UP PEANUT BUTTER PIE

Steps:

• Let cream cheese come to room temperature.
• After it is at temperature, whip it with a mixer until it appears fluffed.
• Combine PB2, confectioners' sugar, and water in a separate bowl. Mix until thoroughly combined.
• Add the PB2 mixture to cream cheese and mix until well combined with the mixer.
• Add the container of Cool Whip to the PB2/cream cheese and continue to mix until combined.
• Fold in 3 tablespoons of the mini chocolate chips.
• Pour the mixture into the graham cracker crust.
• Smooth the mixture and add the remaining tablespoon of mini chocolate chips to the top of the pie to garnish.
• Place in the refrigerator for at least 4 hours before serving. Keeps well overnight.

LOW FAT PEANUT BUTTER PIE

Steps:

• 1. Combine Peanut butter and honey. Microwave 20 seconds. Stir in Rice Krispies and press into the bottom of a 9" pie plate. Chill for 30 minutes.
• 2. Combine pudding and milk according to package. Pour into chilled crust. Chill until pudding sets. Top with Cool Whip. Enjoy!
• 3. ****Weight Watchers Recipe. Serves 4 for 4 points each serving.****

LIGHT AND FLUFFY PEANUT BUTTER PIE

Steps:

• In a medium mixing bowl, combine peanut butter, confectioners' sugar, and cream cheese. Whip until smooth and fluffy. Spoon mixture into graham cracker crust and chill 2 hours before serving.

CRISPY LOW FAT PEANUT BUTTERSCOTCH PIE

Steps:

• Mix the peanut butter and honey together in a medium sized bowl. Microwave for 30 seconds on high until melted. Mix well.
• Add the cereal and coat well. Pat it into an 8 inch round cake pan or pie pan.
• Mix the pudding and the skim milk for 2 minutes. (Or do what the package says.).
• Fold in the whipped topping.
• Put the butterscotch mixture on top of the crust.
• Freeze.
• Let it sit out for 10 or so minutes before you cut it.
• Top with extra whipped topping if desired.

PEANUT BUTTER PIE

Steps:

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