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Ingredients
- 1 x (12-oz) can evaporated skim lowfat milk
- 1 x (1/4-oz) envelope plain gelatin
- 1 x (8-oz) package low-fat cream cheese (Neufchatel), softened
- 1/2 c. confectioners (10x) sugar
- 3/4 c. reduced-fat creamy peanut butter
- 3 tsp vanilla extract
- 1 x (9-inch) prepared low-fat graham-cracker crust
Directions
- Directions:1. Whisk lowfat milk and gelatin together in medium-size heavy saucepan set over low heat. Whisk constantly till mix boils and gelatin dissolves completely (about 2 min). Transfer to heatproof bowl and cold 15 min.
- 2. Meanwhile, beat cream cheese and 10X sugar at low mixer speed in large bowl till smooth (about 1 minute). Scrape down sides of bowl, add in peanut butter and vanilla, and beat 1 minute more. Again scrape down sides of bowl.
- 3. With mixer still at low speed, slowly add in lowfat milk-gelatin mix and beat till very smooth (about 2 min.) Do not forget to scrape down sides of bowl at half time.
- 4. Set pie crust in 10-inch pie pan or possibly on small baking sheet (this is to catch any spills), then carefully pour in peanut butter filling (it will come right to top of crust).
- 5. Set uncovered in refrigerator and refrigerateseveral hrs till set.
- 6. Cut into wedges and serve.
- Makes 1, 9 inch pie, 10 servings.
- Note: Instead of using commercial low-fat whipped topping in this recipe, we've substituted low-fat cream cheese whipped till silky smooth with evaporated skim lowfat milk. Our taste testers pronounced the results "heavenly." Pie contains 264 calories, 13 g fat, 17 mg cholesterol and 275 mg sodium.
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