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    Chocolate-Peanut Butter Pie

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    This one was created while I was on my morning walk through DeWitt. I let my mind wander along with my feet, and I wound up with this chocolate winner. I know you'll agree that chocolate and peanut butter walk best "hand in hand".
    Serves 8*

    List of Ingredients

    • 3 tablespoons Peter Pan reduced-fat creamy peanut butter
    • 1 (4-serving) package Jell-O sugar free instant chocolate pudding mix
    • 2/3 cup Carnation nonfat dry milk powder
    • 1 1/2 cups water
    • 1 (6-ounce) Keebler shortbread piecrust
    • 1/2 cup Cool Whip Lite
    • 2 tablespoons (1/2 ounce) chopped dry-roasted peanuts


    1. Soften peanut butter to room temperature. In a medium bowl, combine dry pudding mix, dry milk powder, and wter. Mix well, using a wire whisk. Blend in softened peanut butter. Pour mixture into piecurst. Refrigerate for about 15 minutes. Spread Cool Whip Lite evenly over set filling. Sprinkle chopped peanuts over top. Refrigerate until ready to serve.

    Final Comments

    Each serving equals:
    HE: 1/2 Fat, 1/2 Bread, 1/3 Protein, 1/4 kim Milk, 3/4 Slider, 14 Optional Calories
    209 Calories, 10gm Fat, 5gm Protein,
    24gm Carbohydrate, 346mg Sodium, 1gm Fiber
    DIABETIC: 1 1/2 Fat, 1 Starch, 1/2 Skim Milk

    "Healthy Exchanges Cookbook, pg. 210."




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