Peanut Butter Pie

"My husband loves peanut butter, so I wanted to come up with a dessert recipe using it. The result tastes like eating a peanut butter and chocolate candy bar without a lot of fat. I use this recipe for special occasions and usually make two pies--one to eat and one to keep." --CL Reader

Yield: 20 servings (serving size: 1 wedge)

Ingredients

• 1  cup  powdered sugar
• 1  (8-ounce) block light cream cheese, softened
• 1  cup  natural-style, reduced-fat creamy peanut butter (such as Smucker's)
• 1  (14-ounce) can fat-free sweetened condensed milk
• 1  12-ounce tub frozen fat-free whipped topping, thawed
• 2  9-inch ready-made reduced-fat graham cracker shells
• 4  teaspoons  fat-free chocolate sundae syrup

Preparation

Combine the first 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges, and drizzle with chocolate syrup.

Note: We loved this pie frozen--its texture is more like that of an ice-cream pie.

Nutritional Information

Calories:

264 (28% from fat)

Fat:

8.2g (sat 1.8g,mono 2.2g,poly 1.3g)

Protein:

7.3g

Carbohydrate:

40.3g

Fiber:

0.8g

Cholesterol:

5mg

Iron:

0.6mg

Sodium:

213mg

Calcium:

69mg