Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake


Serves 8

1 (8-ounce) package Philadelphia Fat Free Cream Cheese
1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water 6 tablespoons Peter Pan Reduced Fat Peanut Butter (creamy or chunky)
1/4 cup Cool Whip Lite
1 teaspoon vanilla extract
1 (6-ounce) Keebler Chocolate Piecrust
1 tablespoon chocolate syrup

In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in peanut butter, Cool Whip Lite, and vanilla extract. Mix well to combine. Spread mixture into piecrust. Refrigerate at least 2 hours. Just before serving, drizzle chocolate syrup over top. Cut into 8 servings. Final Comments HINT: Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:
HE: 1 1/4 Protein, 1/2 Bread, 1/4 Skim Milk, 3/4 Slider, 10 Optional Calories
**********************************************************
242 Calories, 10gm Fat, 10gm Protein,
28gm Carbohydrate, 520mg Sodium, 1gm Fiber **********************************************************
DIABETIC: 1 Starch, 1 Carbohydrate, 1 Meat, 1 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 58."

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