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

Directions:

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.

Nutritional Information: 

Calories per pie

Chocolate is one of my favorite comfort foods and so are pancakes. Whenever I am feeling blah, I cook breakfast for dinner or make some sort of cupcake or brownie. While searching in my cabinets one day for the pancake batter, a box of sugar free devil’s food cake fell on me and this magical concoction of happiness was born. Oh, did I mention they are less than 300 calories and so filling its hard to finish one?!

Meet The Pancake Cupcake

Ingredients:

• Sugar Free Devil’s Food Cake mix (or any flavor) — I used sugar free because it’s less calories and carbs, but this will taste even more amazing with a regular box
• 1 can sugar free chocolate icing (any icing will work, but will increase calories)
• Low-Fat Kool-Whip
• Large can of pumpkin puree 
• waffle iron 
• mixer (or do it by hand)

The great thing about this recipe, is that you only need two ingredients. No eggs, no oils, just mix and pumpkin. While your waffle iron is heating up, mix the two together. 

Once your iron is ready, spray it with a cooking spray and scoop out your mix. I only have a Belgium waffle maker, so my waffles were big.  Allow them to cook just like you would if you were making yummy regular waffles. My iron is on a timer and it worked out that all of my waffles were ready by the time the timer went off b/c I didn’t make them too thick. Once the waffles were removed from the pan (this made a total of 5 Belgium waffles), I cut them into quarters, allowing me to have 10 total waffles. 

The waffle cupcake is good enough to eat by itself, but if you are looking for the cupcake experience, you need icing. I really limited the amount of icing to one serving (2 tbsp) and found it to be very sweet, so limiting to one tablespoon per cupcake might be better. Not to mention, you drop in calorie content! Apply icing to the center making a sandwich. I know of some alternatives I want to try instead of icing for the future. Finish it off with a small dollop of kool-whip.