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INGREDIENTS:

1/3 cup semi-sweet chocolate chips
1 tablespoon water
1/3 cup sugar
3 tablespoons water
2 egg whites
1 teaspoon vanilla
14 peanut butter sandwich cookies
1 tablespoon light corn syrup
1/3 cup creamy peanut butter
3 tablespoons light corn syrup
1/4 cup peanuts — chopped
2 tablespoons sugar
1 cup heavy cream — whipped
3 tablespoons butter

DIRECTIONS:

CRUST: Crush the cookies and melt the butter. Combine them and mix well. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator until set.

Combine the chocolate chips, 1 tb of light corn syrup and 1 tb of water in the top of a double boiler. Cook over simmering water until the chocolate melts and the mixture is smooth. Remove from the heat and cool well.

Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. Pour into a bowl and stir in the peanuts; cool.

Beat the egg whites until foamy, using an electric mixer at high speed. Gradually add 2 tb of sugar, 1 tb at a time, beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mixture into the whipped cream. Then fold in the peanut butter mixture.

Pour half of the peanut butter mixture into the peanut butter cookie crust. Drizzle half of the chocolate mixture over the filling. Top with the remaining filling. Drizzle the remaining chocolate in rows over the filling. Pull a knife across the lines at 1 inch intervals. Freeze until firm.

Wrap securely in aluminum foil. Return to the freezer and continue freezing 8 hours or overnight. Remove from the freezer 10 minutes before serving.

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INGREDIENTS:

4 tablespoons low fat peanut butter
1 tablespoon honey
1 1/2 cup Rice Krispies
1 package calorie wise instant chocolate pudding mix
1 1/2 cup skim milk
4 tablespoons light whipped topping

DIRECTIONS:

In a medium bowl, mix peanut butter and honey. Microwave on high 20 sec or till melted. Stir in cereal till well mixed. Press in greased 9″ pie plate. Chill.

Prepare pudding with milk according to directions (you will be using less milk than the box calls for as you want your pudding to be thicker). Spread on crust and chill. Before serving, top with whipped topping and serve.

This recipe is wonderful for those watching their calories. It gives you that sweet chocolate craving without the huge calories.

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INGREDIENTS:

2 ounces cream cheese
1 cup sifted confectioners’ sugar
1/3 cup half and half
1 teaspoon vanilla
1 cup peanut butter
1 1/2 cup whipping cream
1 graham cracker crust

DIRECTIONS:

Using an electric mixture combine cream cheese, sugar, cream, vanilla, and peanut butter. Chill a small bowl and beaters in the freezer. Whip the cream until very stiff in the chilled bowl. Add one-third of the whipped cream to the peanut butter mixture and fold into remaining whipped cream. Spoon into the graham cracker crust. Chill.