A few weeks ago, I went to visit my husbands family and they are on a low-carb dietary restriction. However, I had the most delicious peanut butter fudge pie served to me. I sat there on My Fitness Pal calculating the calories, thinking it would be crazy bad for me. Even though the original recipe was still not as low as it could be, it was much lower than something you’d find ANYWHERE else. I set to think of ways I could improve her pie and reduce the calories and that I did.
Ingredients (Makes 6 pies):
- Keebler Mini Graham Cracker Pie Crust, 6 pack
- Light Cool Whip, 12 TBSP total
- PB2: Powdered Peanut Butter, 6 TBSP
- Sugar Free Hot Fudge Syrup, 6 TBSP
Lay out graham crackers on a cookie sheet. You will have to freeze these, so make sure the surface you use (ie cookie sheet) will fit flat in your freezer.
In a large bowl, add light cool whip and powdered peanut butter. Mix.
If you don’t have any, substitute for real peanut butter. This will increase your calorie intake.
Scoop 2 tbsp of whipped peanut butter into mini crusts.
Spoon 1 tbsp hot fudge sauce on pie and smooth so it covers entire pie.
Freeze until solid.
Calories per pie