Greek Yogurt-Peanut Butter Pie
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 273.1
- Total Fat: 9.0 g
- Cholesterol: 5.1 mg
- Sodium: 233.4 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 1.1 g
- Protein: 12.3 g
View full nutritional breakdown of Greek Yogurt-Peanut Butter Pie calories by ingredient
Introduction
This is my healthy and more importantly delicious twist on the "traditional uber fattening peanut butter cheesecake/pie". This is my healthy and more importantly delicious twist on the "traditional uber fattening peanut butter cheesecake/pie".Number of Servings: 12
Ingredients
-
Crust:
(1) cup - Nabisco Honey Maid Chocolate Grahams (crushed)
(2) tablespoons - butter (melted)
(2) tablespoons - sugar
Filling:
(4) cups - FAGE Total 0% (plain non-fat Greek-yogurt)
(3/4) cup - peanut butter (reduced fat)
(1) tablespoon - pure vanilla extract
(1) cup - sugar
Directions
Crust:
1. In a mixing bowl, combine the butter (melted), sugar, and chocolate graham crumbs.
Press the mixture into a 9 inch pie dish/pan.
2. Chill the prepared crust in the refrigerator until firm.
3. Preheat oven to 350F.
Bake for 10-12 minutes and/or until set (allow the crust to cool completely before filling).
Filling:
1. Using a food processor (preferably) or electric mixer, blend the plain non-fat Greek-yogurt, peanut butter (reduced fat), pure vanilla extract, and sugar until the mixture is very smooth and completely blended.
2. Carefully spread the filling mixture over the previously prepared crust.
Cover the pie and refrigerate for 3 hours and/or until completely chilled (the longer you allow the pie to chill, the thicker it will become).
Topping:
1. When the cheesecake is ready to serve, top with chopped peanut butter cups, whipped cream, and/or topping of choice (optional).
Serving Size: 12 Pieces
Number of Servings: 12
Recipe submitted by SparkPeople user HAAS10.
1. In a mixing bowl, combine the butter (melted), sugar, and chocolate graham crumbs.
Press the mixture into a 9 inch pie dish/pan.
2. Chill the prepared crust in the refrigerator until firm.
3. Preheat oven to 350F.
Bake for 10-12 minutes and/or until set (allow the crust to cool completely before filling).
Filling:
1. Using a food processor (preferably) or electric mixer, blend the plain non-fat Greek-yogurt, peanut butter (reduced fat), pure vanilla extract, and sugar until the mixture is very smooth and completely blended.
2. Carefully spread the filling mixture over the previously prepared crust.
Cover the pie and refrigerate for 3 hours and/or until completely chilled (the longer you allow the pie to chill, the thicker it will become).
Topping:
1. When the cheesecake is ready to serve, top with chopped peanut butter cups, whipped cream, and/or topping of choice (optional).
Serving Size: 12 Pieces
Number of Servings: 12
Recipe submitted by SparkPeople user HAAS10.