If you love peanut butter like I love peanut butter…

PEANUT BUTTER PIE

WOW.  This is one rich pie.  I made it into a PIE once, actually…since then I freeze it in slightly rounded 1/4 cup portions and stick it away for a frozen nap. (Out of sight, out of mind……  oh, who am I kidding?  I know it’s there, but it’s harder to binge on when it’s solid as a rock!)

Anyhow…yes, it’s rich.  But for a special treat it is absolutely fantastic and so good, you’ll swear you really shouldn’t be eating it.  But you can.  In moderation.  Like small servings – frozen, to slowly shave off tiny bites and completely savor over several luxurious, heavenly moments!  

(Ignore the ancient photo.  I haven’t had the energy to take new ones this summer – maybe soon!  Plus it’s a humongous piece.  Did I mention not to pig out on this fabulousness?! )

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Crust: (totally and completely optional – I give you stats for both ways)

1 1/2 cup sugar-free cookie crumbs OR graham cracker crumbs
2 tablespoons peanut butter
2 tablespoons butter

Preheat oven to 350 degrees.
In microwave-safe bowl melt peanut butter and butter. Add to crumbs and mix until well combined. Pat into a 9-inch pie plate. Bake for 10 minutes, or until golden. Cool completely.

Filling:

One 8-ounce pkg. reduced-fat (or fat free) cream cheese
1 cup creamy peanut butter
3/4 cup Splenda Granular
1 tablespoon vanilla extract
One 12-ounce container (3 cups) frozen whipped topping, thawed OR 3 cups sweetened whipped cream
Chopped peanuts or cookie crumbs

Stir together cream cheese, peanut butter, Splenda, and vanilla until well mixed. Fold in thawed whipped topping. Pour into prepared pie crust and carefully smooth to edges. Sprinkle chopped peanuts or cookie crumbs on top for garnish. Cover tightly and chill overnight.  Makes approx 16 servings.
WITH CRUST:  Per Serving: Calories 219; Protein 7 g; Fat 17 g; Carbs 11g; Sugar 4 g; Sodium 205 mg

WITHOUT CRUST:  Per Serving: Calories 162; Protein 6 g; Fat 14 g; NET Carbs 4 g; (Fiber 1 g); Sugar 1 g; Sodium 152 mg

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Cookie Emergency? Here’s your fix…

“JUST ONE” PEANUT BUTTER COOKIE

Next time you are in the need for a quick – and I mean QUICK – dessert from the oven, but don’t want a dozen laying in wait, this will be perfect.  This is an old favorite…been around forever, but worth repeating.

I’ll give the recipe for the whole batch in parentheses , and they freeze great, so save yourself some effort!

But for a fast work-out of your toaster oven this can’t be beat!

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1 tablespoon peanut butter (1 cup)
1 tablespoon Splenda Granular or Whey Low Granular (1 cup)
1 teaspoon egg substitute  (1 egg or 1/4 cup egg substitute)
One drop vanilla extract (1 teaspoon)

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Preheat oven to 325 degrees.

Combine peanut butter, sugar sub, egg, and vanilla in a small bowl. Drop dough by 1 tablespoons onto ungreased or parchment lined baking sheet. Crisscross with a fork dipped in splenda. Bake for 8-10 minutes or until set. Allow to cool for a couple minutes on baking sheet and then remove to wire rack to cool completely.

You can add chocolate chunks, extra peanuts, unsweetened coconut…anything, really. Or make the cookies very thin and spread sugar free jam on the bottoms so that you can sandwich them together. (OR…the possibilities are endless!…make an indentation and put 1/4 teaspoon sugar free jam in the well before baking.) Makes 1 cookie or 16 cookies using the larger ingredients.

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Per cookie using egg substitute:   Calories 97; Protein 4 g; Fat 8 g; NET Carb 2; Sugar 1 g; Sodium 81 mg

Per cookie using egg: Calories 102; Protein 4 g; Fat 9 g; NET Carb 2 g; Sugar 1 g; Sodium 86 mg

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Curried Pumpkin Soup…shades of Fall

CURRIED PUMPKIN SOUP

This soup screams Autumn, but it’s wonderful anytime!  I love the sweet/spicy flavor and the richness the coconut milk gives.

The peanut butter is optional and depending on the mood I’m in I’ll either add it or leave it out….the soup is fantastic either way!

Serve this with a plate of fresh veggie sticks and some hot-from-the-oven oatmeal or bran muffins for your family.

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2 tablespoons butter or olive oil
1 cup diced onion
1 clove garlic, minced
2 tablespoons flour
3 cups chicken broth
One 15-ounce can pumpkin puree
1 1/2 cups unsweetened coconut milk OR fat free half & half OR evaporated milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon fresh grated nutmeg
1 teaspoon sweet curry powder
1 tablespoon honey OR agave nectar
2-3 teaspoons Splenda (I like mine on the sweet side)

Pinch of cayenne or red chili powder – optional (the heat is wonderful if you use the coconut milk – gives an India/Thai flavor)

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1-2 tablespoons creamy peanut butter – optional

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Melt butter or oil in a stock pot. Add onions and garlic and cook over medium-low heat until onions are transparent and very soft. Whisk in flour and cook for two minutes, stirring frequently. Whisk in broth, pumpkin puree, half & half, salt, pepper, nutmeg, curry powder, honey, and Splenda, and cayenne, if using.

Over medium heat, stirring very frequently, let soup come to a boil. Boil, stirring, for two minutes or until thickened. Add the peanut butter if desired. Heat through.  (At this point you could puree it for a super silky-smooth texture.)  Serve with chopped peanuts and a grating of nutmeg on top. Makes 10 serving about 3/4 cup each.

Per Serving: Calories 160; Protein 5 g; Fat 11 g; Carbs 10 g; Sugar 5 g; Sodium 244 mg

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