Cooking Mommy: Peanut Butter Pie, no sugar added

Tuesday, May 15, 2012

Peanut Butter Pie, no sugar added

So I had some friends over and a few of them were diabetic, so I decided to try the Skinny Taste blog PB pie lightened up and make it without sugar. It was devoured and everyone loved it! I personally could taste the splenda a little, but I still really enjoyed it. The originally recipe called for low fat cream cheese, but I'm not a fan of it, so I used full fat. You can add some sugar free chocolate chips or chocolate syrup on top if you like. I chose not to because I had someone who can't eat chocolate.

Ingredients
5 oz cream cheese, softened
1/2 cup splenda or confectioners' sugar or granulated sugar
1/3 cup peanut butter (regular or natural)
8oz sugar free whipped topping, thawed (or if sugar is not an issue, I would choose fat free)
graham cracker crust

Directions
Beat cream cheese and confectioners' sugar together in a medium bowl. Mix in peanut butter and beat until smooth. Fold in whipped topping. Spoon into graham cracker crust. Cover and refrigerate until firm, at least 2-3 hours but best overnight or all day. Drizzle with chocolate syrup before serving if you desire.

Weight Watcher points: 1/8th of the pie is 6 points using sugar free ingredients. Or.... if you use sugar and use fat free whipped topping, it's 6 points as well. Sugar free whipped topping is higher in points than fat free.

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.