Crispy Low Fat Peanut Butterscotch Pie Recipes
CRISPY LOW FAT PEANUT BUTTERSCOTCH PIE
I made 2 of these the first time I tried this. It was to take to a dessert auction at church. This went for $19. Not bad! Easy, healthy, and tasty. From a Weight Watchers 2001 Cookbook. As written, when cut into 6 pieces, each piece is 3 WW points.
Provided by ladypit
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the peanut butter and honey together in a medium sized bowl. Microwave for 30 seconds on high until melted. Mix well.
- Add the cereal and coat well. Pat it into an 8 inch round cake pan or pie pan.
- Mix the pudding and the skim milk for 2 minutes. (Or do what the package says.).
- Fold in the whipped topping.
- Put the butterscotch mixture on top of the crust.
- Freeze.
- Let it sit out for 10 or so minutes before you cut it.
- Top with extra whipped topping if desired.
Nutrition Facts : Calories 153.6, Fat 7.9, SaturatedFat 2.6, Cholesterol 9.2, Sodium 158.4, Carbohydrate 16.2, Fiber 0.7, Sugar 9.4, Protein 6.3
LIGHT AND FLUFFY PEANUT BUTTER PIE
Light, fluffy, and creamy peanut butter tatse without all the fat. So easy - just whip, chill, and serve! If you like, garnish this pie with low-fat whipped topping.
Provided by Brandon Dille
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium mixing bowl, combine peanut butter, confectioners' sugar, and cream cheese. Whip until smooth and fluffy. Spoon mixture into graham cracker crust and chill 2 hours before serving.
Nutrition Facts : Calories 569.8 calories, Carbohydrate 51 g, Cholesterol 30.8 mg, Fat 35.1 g, Fiber 3.9 g, Protein 18.7 g, SaturatedFat 10.9 g, Sodium 543.8 mg, Sugar 31.2 g
REDUCED FAT PEANUT BUTTER PIE
I don't prepare dessert often but this pie is one of the exceptions. Sugar-free pudding, a reduced-fat graham cracker crust and a few other items keep the fat and calories down, but no one guesses that this sweet treat is lighter than other desserts.-Vickie Madrigal, Shreveport, Louisiana
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes. Stir in peanut butter. Transfer to crust. Cover and chill for at least 3 hours. , Just before serving, spread with whipped topping. Drizzle servings with chocolate syrup.
Nutrition Facts : Calories 258 calories, Fat 12g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 180mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
THE EASIEST BUTTERSCOTCH PIE
The yummiest butterscotch pie ever! You can use chocolate or vanilla, or just about any pudding you choose!
Provided by Heather
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
- Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.
Nutrition Facts : Calories 305 calories, Carbohydrate 40.7 g, Cholesterol 4.9 mg, Fat 14.8 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 385.4 mg, Sugar 27.9 g
LOW CAL/FAT PEANUT BUTTER PIE
This pie is so delicious - that it's hard to believe it's low cal - and even low fat compared with most peanut butter pies. I received the recipe from a friend, but made a few changes to it. A yummy variation would be to fold a sliced banana into the pie filling mixture and add a few slices to the top or add some crushed Oreo cooking on top.
Provided by abbydabby
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Using an electric mixer, blend the softened cream cheese and powdered sugar until smooth.
- Add the peanut butter, milk and vanilla, beat until smooth.
- Fold in the whipped topping to the peanut butter mixture - add enough to fill the 9" pie crust to the top with the filling mixture.
- Freeze (remove 15 minutes before serving). Leftovers can be refrozen.
Nutrition Facts : Calories 127.5, Fat 2.1, SaturatedFat 1.2, Cholesterol 9.4, Sodium 231.2, Carbohydrate 21.8, Fiber 0.1, Sugar 17.8, Protein 6
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