Question:
Peanut butter pie, specifically ...
I was at lunch today with my boss and co-workers and they had peanut butter pie for desert. I used to LOVE that! So, I'm wondering if anyone has a recipe a "sugar free" (yes, I know peanut butter has sugar) peanut butter pie? I don't even have one for regular peanut butter pie, but I suppose you could do some substituting? Anyone? — KelBurt (posted on November 14, 2003)
November 13, 2003
1 large box sugar free instant vanilla pudding-prepared
1/2c. peanut butter (more or less to taste)
1-8oz pkg creamcheese optional
8oz. frozen cool whip topping thawed
1/4c. chopped peanuts optional
1-9 inch graham cracker crust
Prepare sf pudding as directed on pkg,beat in cream cheese and
peanutbutter, blend well fold in cool whip, spoon into pie crust and
sprinkle with nuts. chill before serving.
Enjoy :0)
— wizz46
November 13, 2003
i don't have a recipe, but i do know where to get awesome tasteing sugar
free peanut butter. smuckers has sugar free peanut butter. i didn't think i
would like it, but it tastes better than normal peanut butter!! please
write me an email if you get the recipe for the pie. it's my favorite too.
[email protected]
— franbvan
November 14, 2003
Check this out on the Splenda site:<br>
http://www.splenda.com/recipe_detail.jhtml?id=splenda/recipes/de_peanutbutterchocolate.inc
— kultgirl
November 14, 2003
Peanut Butter Cheesecake <br><br>
2 (8-ounce) packages Philadelphia fat-free cream cheese <br>
1/4 cup reduced fat peanut butter <br>
1 (4-serving) package JELL-O sugar free instant vanilla pudding <br>
2/3 cup nonfat dry milk powder <br>
1 cup water <br>
3/4 cup Cool Whip Lite <br>
1 (6-ounce) Keebler graham cracker pie crust <br>
2 tablespoon dry roasted peanuts <br><br>
In a large bowl, stir cream cheese and peanut butter with a spoon until
blended and soft. <br>
Add dry pudding mix, dry milk powder, and water. Mix well using a wire
whisk. Blend in 1/4 cup Cool Whip Free. <br>
Spread mixture evenly into piecrust. <br>
Top with remaining 1/2 cup Cool Whip Lite. Sprinkle peanuts evenly over
top. <br>
Refrigerate at least 30 minutes.
— kultgirl
November 14, 2003
I haven't done this yet, but plan on trying it. Use 8 oz. of Cool Whip
Lite, 4-8 ounces of softened cream cheese (not microwaved -- just left on
the counter for about 4 hours). Whip the cream cheese until beaten up.
Add the Cool Whip and then add whatever amount of peanut butter to get the
flavor you like. Crust-wise, you can make your own graham cracker crust
using grahams, margarine, and fructose or Splenda. You could also use the
new no-added-sugar graham cracker pie crust that I've seen in the diabetic
section of major grocery stores. If you like peanut butter a lot, I have a
phenomenal recipe for peanut butter fudge and old-fashion soft peanut
butter cookies. They are both in my recipe book that you can get by
clicking on my profile or going to www.freewebs.com/recipes-after-rny. On
the website there's photos, sample recipes (including the peanut butter
cookie recipe) and ordering information. Good luck to you!
— Lynette B.
November 15, 2003
No answer, just an idea I guess, I buy Smuckers Natural peanut butter,
ingredients are; peanuts and saly, nothing more, and is the best I ever
tried. I love it, spoonful every night snack with milk... Patricia 9-30-03
314/266/190
— pateblkbrn
November 17, 2003
Listen to Patricia. Peanut butter should not have sugar in it! Try
substituting the sugar in the recipe with some "Equal" or
"Splenda" to taste.
— Soosan
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