Chocolate PB2 Cheesecake
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
One 8-oz. tub fat-free cream cheese, room temperature2 Sugar Free Chocolate Pudding Snacks1/3 cup Splenda No Calorie Sweetener (granulated)2 tsp. vanilla extract2 tbs cocoa poweder2 cups Cool Whip Free, thawed, divided3 tbsp. PB2
Dissolve cocoa in 2 tbsp. hot water. In a medium bowl, combine cocoa mixture with cream cheese, pudding, Splenda, and vanilla extract. Using a handheld electric mixer, whisk until smooth. Fold in 1/2 cup Cool Whip.
Transfer mixture to a large pie pan and set aside.
In a medium bowl, combine remaining 1 1/2 cups Cool Whip with PB2 (already mixed with water). Whisk until smooth and uniform in color. Spread over the "pie."
Cover and refrigerate until chilled and slightly firm, about 2 hours.
MAKES 8 SERVINGS
Number of Servings: 8
Recipe submitted by SparkPeople user ISUARCHITECT.
Transfer mixture to a large pie pan and set aside.
In a medium bowl, combine remaining 1 1/2 cups Cool Whip with PB2 (already mixed with water). Whisk until smooth and uniform in color. Spread over the "pie."
Cover and refrigerate until chilled and slightly firm, about 2 hours.
MAKES 8 SERVINGS
Number of Servings: 8
Recipe submitted by SparkPeople user ISUARCHITECT.
Nutritional Info Amount Per Serving
- Calories: 119.1
- Total Fat: 1.0 g
- Cholesterol: 5.0 mg
- Sodium: 240.4 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 0.5 g
- Protein: 6.3 g
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