Friday, June 6, 2008

Frozen Peanut Butter Pie (crustless)

Adapted from a Cooking Light Recipe, this is a low fat but not low calorie treat.

1-1/4 c. FF milk
3 tbl Splenda
2/3 c. reduced-fat peanut butter
1/2 tsp vanilla extract
4 oz. FF cream cheese, softened
1 8-oz container Cool Whip Free, SF Cool Whip, or Cool Whip Lite
1/2 c. mini chocolate chips

Combine milk, Splenda, peanut butter and vanilla.

Beat cream cheese in large bowl using an electric mixer until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in Cool Whip and chocolate chips. Pour into pie plate or storage bowl and freeze 8 hours. Transfer to refrigerator 30 min. before serving.

No comments: