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Receta Low Fat Peanut Butter Pie
by Global Cookbook

Low Fat Peanut Butter Pie
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Ingredientes

  • 1 x (12-oz) can evaporated skim lowfat milk
  • 1 x (1/4-oz) envelope plain gelatin
  • 1 x (8-oz) package low-fat cream cheese (Neufchatel), softened
  • 1/2 c. confectioners (10x) sugar
  • 3/4 c. reduced-fat creamy peanut butter
  • 3 tsp vanilla extract
  • 1 x (9-inch) prepared low-fat graham-cracker crust

Direcciones

  1. Directions:1. Whisk lowfat milk and gelatin together in medium-size heavy saucepan set over low heat. Whisk constantly till mix boils and gelatin dissolves completely (about 2 min). Transfer to heatproof bowl and cold 15 min.
  2. Meanwhile, beat cream cheese and 10X sugar at low mixer speed in large bowl till smooth (about 1 minute). Scrape down sides of bowl, add in peanut butter and vanilla, and beat 1 minute more. Again scrape down sides of bowl.
  3. With mixer still at low speed, slowly add in lowfat milk-gelatin mix and beat till very smooth (about 2 min.) Do not forget to scrape down sides of bowl at half time.
  4. Set pie crust in 10-inch pie pan or possibly on small baking sheet (this is to catch any spills), then carefully pour in peanut butter filling (it will come right to top of crust).
  5. Set uncovered in refrigerator and refrigerateseveral hrs till set.
  6. Cut into wedges and serve.
  7. Makes 1, 9 inch pie, 10 servings.
  8. Note: Instead of using commercial low-fat whipped topping in this recipe, we've substituted low-fat cream cheese whipped till silky smooth with evaporated skim lowfat milk. Our taste testers pronounced the results "heavenly." Pie contains 264 calories, 13 g fat, 17 mg cholesterol and 275 mg sodium.