Peanut Butter Pie:
Indulge in a lighter version of Peanut Butter Pie while keeping it Weight Watchers-friendly. Here’s a modified recipe:
Ingredients:
For the Crust:
1 cup almond flour
3 tbsp unsweetened cocoa powder
1/4 cup powdered sugar-free sweetener
5 tbsp unsalted butter, softened
1/8 tsp salt
For the Filling:
1 cup fat-free Greek yogurt cream cheese, softened (reduced-fat cream cheese is an option)
3/4 cup powdered sugar-free sweetener
1 cup fat-free whipped topping (like Cool Whip)
For the Topping:
1/2 cup Lily’s Semi-Sweet Baking Chips (sweetened with stevia)
1/2 cup fat-free whipped topping (for the ganache)
Optional Toppings (use sparingly to keep it Weight Watchers-friendly):
A sprinkle of powdered sugar-free sweetener
A drizzle of sugar-free chocolate syrup
Instructions:
For the Crust:
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine almond flour, unsweetened cocoa powder, powdered sugar-free sweetener, softened butter, and salt. Mix until a dough forms.
Press the dough evenly into a greased 9-inch pie pan.
Bake the crust for 10 minutes, then allow it to cool completely.
For the Filling:
In a separate bowl, combine the softened fat-free Greek yogurt cream cheese and powdered sugar-free sweetener. Mix until smooth.
Gently fold in the fat-free whipped topping until the mixture is well combined, smooth, and fluffy.
Spread the filling evenly onto the cooled pie crust and place it in the refrigerator.
For the Topping:
In a small saucepan, heat the fat-free whipped topping over low-medium heat. Once it begins to bubble slightly, remove it from the heat and stir in the Lily’s Semi-Sweet Baking Chips until melted and smooth. Allow it to cool for a few minutes.
Remove the pie from the fridge, spread the ganache evenly on top, and then return it to the fridge. Chill for at least 3 hours before serving.
Optional Toppings:
Before serving, you can add a sprinkle of powdered sugar-free sweetener and a drizzle of sugar-free chocolate syrup if desired, but use these sparingly to keep it Weight Watchers.