Crispy Low Fat Peanut Butterscotch Pie Recipes

CRISPY LOW FAT PEANUT BUTTERSCOTCH PIE

Crispy Low Fat Peanut Butterscotch Pie image

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

Ingredients

1/4 cup peanut butter (I used chunky though it called for creamy)
1 tablespoon honey
1 1/2 cups oven toasted rice cereal (like Rice Krispies)
1 (1 ounce) package fat free sugar-free fat-free butterscotch pudding
2 cups nonfat milk
1 cup fat-free whipped topping (defrosted)

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

LOW FAT PEANUT BUTTER PIE

Low Fat Peanut Butter Pie image

This is a Weight Watchers recipe and is worth 4 points per serving. It is easy and it is good. It will satisfy your sweet tooth for sure.

Provided by Annette W.

Categories Other Desserts

Number Of Ingredients 6

Ingredients

4 Tbsp peanut butter
1 Tbsp honey
1 1/2 c rice krispies
1 box chocolate pudding, fat free/sugar free
2 c skim milk
4 Tbsp light cool whip

Steps:

1. Combine Peanut butter and honey. Microwave 20 seconds. Stir in Rice Krispies and press into the bottom of a 9" pie plate. Chill for 30 minutes.
2. Combine pudding and milk according to package. Pour into chilled crust. Chill until pudding sets. Top with Cool Whip. Enjoy!
3. ****Weight Watchers Recipe. Serves 4 for 4 points each serving.****

REDUCED FAT PEANUT BUTTER PIE

Reduced Fat Peanut Butter Pie image

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

Ingredients

1-3/4 cups cold 2% milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/3 cup reduced-fat creamy peanut butter
1 reduced-fat graham cracker crust (9 inches)
2 cups reduced-fat whipped topping
8 teaspoons chocolate syrup

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

LOW CAL/FAT PEANUT BUTTER PIE

Low Cal/Fat Peanut Butter Pie image

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

Ingredients

1 (9 inch) low-fat graham cracker crusts
8 ounces fat free cream cheese
2/3 cup powdered sugar
1/2 cup low-fat peanut butter
1/2 cup nonfat milk
1/2 teaspoon vanilla extract
10 -12 ounces fat-free whipped topping

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

BUTTERSCOTCH PIE

Butterscotch Pie image

This recipe can be referred to as a Butterscotch Pie or some refer to it as a Caramelized Sugar Pie. Caramelizing the sugar gives this pie its unique flavor. My Mom always made this pie when she was out of ingredients for all other cream pies.

Provided by Sue Taylor

Categories Pie

Time 45m

Yield 1 9-inch pie, 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup sugar
1 1/2 cups water
1/2 cup brown sugar
1 tablespoon butter
1/3 cup cornstarch
1/2 teaspoon salt
1 1/2 teaspoons sugar
3 egg yolks, slightly beaten
1/2 cup undiluted evaporated milk
1/2 teaspoon vanilla
1 9-inch pie shell, baked and cooled
3 egg whites, room temperature
1 pinch salt
6 tablespoons sugar

Steps:

Caramelize sugar in heavy sauce pan or iron skillet.
Add water.
Melt brown sugar with butter.
Add to caramel mixture.
Stir until well mixed.
In top of double boiler: Mix cornstarch, salt, and sugar.
Add beaten egg yolks and milk.
Add caramelized sugar mixture slowly.
Stir constantly.
Cook in double boiler until thick.
Add vanilla.
Cool.
Pour into pie shell.
Top with Meringue.
-------Meringue---------.
Beat egg whites and salt at high speed until frothy.
Add sugar gradually.
Continue beating at high speed until mixture stands in peaks.
Spread to edges of pie crust, completely sealing in filling.
Bake until light brown at 400 degrees.

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