Thursday, September 29, 2016

Peanut Butter and Jelly Cheesecake (Diabetic)

Ingredients

    • 2 (8 ounce) packages philadelphia fat free cream cheese, spread
    • 1/4 cup adams peanut butter ( or any no fat added brand.)
    • 1 (30 g) packages jell-o sugar-free instant vanilla pudding mix, 4-serving size
    • 2/3 cup nonfat dry milk powder
    • 1 cup water
    • 3/4 cup Cool Whip Lite
    • 1 (6 ounce) keebler graham cracker pie crust
    • 1/2 cup grape fruit spread
    • 2 tablespoons dry roasted peanuts

Directions

  1. In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft.
  2. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.
  3. Spread mixture evenly into piecrust.
  4. Refrigerate while preparing topping.
  5. In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.
  6. Evenly spread topping mixture over filling mixture.
  7. Sprinkle peanuts evenly over top.
  8. Refrigerate at least 30 minutes.
  9. Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat.

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