In need of new "dieting" inspiration, I consulted my handy Weight Watchers Pinterest Board and found this amazing Peanut Butter Pie Recipe from Dashing Dish. (This blog is full of healthy foods, workouts and meal plans to help you on your way to weight loss success!)
A healthy dessert with peanut butter and chocolate sounds to good to be true, you say? Actually, this sweet treat comes in under 250 calories for 1/10 of the pie! Even if you're a dessert-a-holic like me, I think you'll find one piece of this rich, peanut buttery, chocolatey goodness to be just right. Because it is frozen, you savor each bite, allowing you to eat less while feeling completely satisfied.
This pie was not only good, but so simple to put together. I am already dreaming up variations like strawberry cream cheese with a graham cracker crust, fresh strawberries and chocolate chips or a lemon blueberry version.
Guilt-free peanut butter pie and it's many possible variations are destined to be summertime staples at our home!
Adapted from: Dashing Dish
1 (8 oz) Package fat-free cream cheese, softened
1/2 c Crunchy or creamy peanut butter (I used all natural pb)
1 c Splenda
1/4 c Skim milk
1/4 c Mini semi-sweet chocolate chips
1 (8 oz) Container of fat-free Cool Whip
1 Premade Oreo or chocolate cookie crust
3 Tbsp Light Hershey's Syrup
1 Package Reese's Cups, chopped (optional- It is still good without the topping and will save you a few extra calories.)
- In a bowl, whip together cream cheese, peanut butter, Splenda and milk until smooth. Add chocolate chips. Fold in Cool Whip.
- Spoon into crust. Drizzle with chocolate syrup. (I think I ended up using less than 3 tablespoons.)
- Freeze 6 hours or overnight.
- Remove from freezer 10-15 minutes before serving. Garish will chopped Reese's Cup pieces if desired.