Silky Peanut Butter Pie (crustless)
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 8 servings (188 calories each)
1 envelope KNOX Unflavored Gelatine
1/4 cup cold skim milk
3/4 cup skim milk, heated to boiling
3/4 cup creamy peanut butter
1/2 cup Splenda
2 cups low-fat cottage cheese
SPRINKLE gelatine over 1/4 cup of the milk in blender; let stand 2 min. or until gelatine is softened. Meanwhile, heat remaining 3/4 cup milk in microwave. Add to gelatine mixture in blender; cover. Blend on low speed until gelatine is completely dissolved.
Add cottage cheese and blend until smooth. Add Splenda and blend, then add peanut butter. Blend on high speed until smooth.
Spray your pie pan (or individual servings) with nonstick spray and pour mixture into pan.
REFRIGERATE 3 hours or until set.
TIP: If you like your pie more sweet, add 1 tablespoon of SF flavored syrup to mix when adding Splenda.
Remember, for Phase 1 this is one nut serving.
This is rich in protein and makes a filling, satisfying breakfast alternative!!