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

Ingredients:

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

Directions:

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:

1. Used a reduced-fat graham cracker pie crust.
2. Replaced cream cheese with a combination of light and fat-free cream cheese.
3. Substituted fat-free whipped topping for whipped cream.
4. Reduced the amount of peanut butter chips and chocolate chips.