I can’t emphasize how much I love the combination of chocolate and peanut. I am pretty sure that if, for some reason, I had the option of choosing my last meal on Earth, peanut butter cups would be at the party.
I wanted to create a dessert that would pass the most rigorous of light dessert tests:
- Kids have to like it. If they like it and want to eat it, it tastes really good.
- If you bring it to a party or gathering and nobody asks if it’s “light” or “diet”, it tastes really good.
I prepare a lot of things that taste great and are made with light ingredients and substitutions, much like my recipe for ‘The’ Pudding, this pie does not taste “light”. At all. It tastes exactly like a beautifully sinful peanut butter cup pie that you mind find in a restaurant or bakery, only it’s under 200 calories per serving! Make this for a party or work gathering or with friends for a fun night in. You will absolutely love it!
- 1 9″ reduced fat graham cracker ready crust (I used Keebler brand)
- 1 2.1 oz. box of sugar free, fat free instant chocolate pudding (I used Jello brand)
- 2 cups of non fat milk, chilled
- 1 cup of light whipped topping (I used Cool Whip Lite), at room temperature
- 3 tablespoons of powdered peanut butter (I used PB2)
- 2 tablespoons of chips (I used 1 tablespoon of mini chocolate chips and 1 tablespoon of peanut butter chips, but you can use 2 tablespoons of either)
Light Bites Done Right Tip! If you can’t get a hold of sugar free fat free pudding mix where you live, you can make your own from this recipe. If you can’t get your hands on the ready made light graham cracker crust, you can make one using this recipe.
In a mixing bowl, whisk pudding mix with 2 cups of cold milk for about 3 minutes until you have a smooth, no lump mixture that forms very firm peaks.
Add powdered peanut butter to the pudding mix and whisk again for another minute until smooth.
Pour pudding into pie crust and, using a rubber or silicone spatula, carefully spread to even out.
Spread whipped topping over pudding and even out with clean spatula.
Sprinkle chips on top and cover. I just flip the plastic insert that comes with the crust and use it to cover the pie.
Refrigerate for at least 6 hours, preferably overnight.
Use a sharp knife to cut into 8 slices and serve. No left overs will remain! 🙂
Nutrition Facts | Makes 8 servings, 1 slice each
194 calories, 6.5g fat, 30g carbs, 4.4g protein, .4g fiber
5 Weight Watchers PointsPlus per serving