Chocolate Peanut butter pie (no butter or added sugar)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 126.5
- Total Fat: 1.1 g
- Cholesterol: 1.3 mg
- Sodium: 120.4 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 3.3 g
- Protein: 4.5 g
View full nutritional breakdown of Chocolate Peanut butter pie (no butter or added sugar) calories by ingredient
Number of Servings: 8
Ingredients
-
6 Low Fat Honey Whole Grain Graham Crackers
1/2c fiber one, original
1 Tbsp better n peanut butter
2 Medium Bananas
2c skim milk
pkg. SF chocolate pudding mix
1c FF cool whip
2T PB2
Directions
1.Preheat oven to 350 degrees.
2.Break graham crackers into little pieces. Add to electric mixer with fiber one cereal.
3.Mash bananas with a fork. Add bananas and peanut butter to electric mixer, with graham crackers and cereal.
4.Mix on low speed for 3 minutes
5.Slowly, increase speed until ingredients form a dough texture.
6.Use 3/4 of the dough for the bottom of the pie. Save the rest for edges.
7.Spray pie pan with cooking spray.
8.Add dough to the center of the pan. Start at the center and spread the dough out with fingertips.
9.After bottom layer of dough is spread out evenly, add the leftover dough to the edges.
10. Bake pie shell for 20-25 minutes.
11. Remove from the oven and cool completely.
12. In a medium bowl, mix pudding mix with milk. Put in the fridge to firm up.
13. When pudding is firm and crust is cooled, pour pudding into crust and spread out evenly.
14. Mix cool whip and Pb2 and spread over pudding mixture.
15. Slice into 8 pieces.
Serving Size: Makes 8 servings
2.Break graham crackers into little pieces. Add to electric mixer with fiber one cereal.
3.Mash bananas with a fork. Add bananas and peanut butter to electric mixer, with graham crackers and cereal.
4.Mix on low speed for 3 minutes
5.Slowly, increase speed until ingredients form a dough texture.
6.Use 3/4 of the dough for the bottom of the pie. Save the rest for edges.
7.Spray pie pan with cooking spray.
8.Add dough to the center of the pan. Start at the center and spread the dough out with fingertips.
9.After bottom layer of dough is spread out evenly, add the leftover dough to the edges.
10. Bake pie shell for 20-25 minutes.
11. Remove from the oven and cool completely.
12. In a medium bowl, mix pudding mix with milk. Put in the fridge to firm up.
13. When pudding is firm and crust is cooled, pour pudding into crust and spread out evenly.
14. Mix cool whip and Pb2 and spread over pudding mixture.
15. Slice into 8 pieces.
Serving Size: Makes 8 servings