By: Jodie Shield, RD
This recipe is my absolute favorite! When I was a kid, my Mom used to make a higher-calorie version. Over the years, I’ve experimented and come up with a much lighter version – but it still tastes the same. Healthy eating for families never tasted so delicious. What does your family think?
Frozen Peanut Butter Fudge Pie
makes 6 servings
1 reduced-fat graham cracker pie crust
1/4 tub-style cream cheese
1/4 tub-style fat free cream cheese
1/4 cup chunky natural-style peanut butter
3/4 cup powdered sugar
1/4 cup evaporated skim milk, chilled
1/2 cup fat-free fudge topping
1 8-oz container fat-free whipped topping, thawed
3 tablespoons peanut butter chips
3 tablespoons mini chocolate chips
In a small bowl, cream together the light and fat-free cream cheese, peanut butter, powdered sugar, evaporated skim milk, and fudge topping pour into the pie crust. Spread the fat-free whipped topping over the filled pie shell. Sprinkle the peanut butter chips and chocolate chips over the pie. Cover and freeze until firm.
How I lowered fat and calories:
- Used a reduced-fat graham cracker pie crust.
- Replaced cream cheese with a combination of light and fat-free cream cheese.
- Substituted fat-free whipped topping for whipped cream.
- Reduced the amount of peanut butter chips and chocolate chips.