Guilt-free Peanut Butter & Chocolate Pie

After weeks of deliciously sinful holiday binging, we are all looking for ways to cut back on calories and trim our waistlines without giving up all of the things we love.  But seriously, it's hard to diet when you feel like all you are eating is diet food.  Am I the only one with this issue? 

In need of new "dieting" inspiration, I consulted my handy Weight Watchers Pinterest Board and found this amazing Peanut Butter Pie Recipe from Dashing Dish.  (This blog is full of healthy foods, workouts and meal plans to help you on your way to weight loss success!)

A healthy dessert with peanut butter and chocolate sounds to good to be true, you say?  Actually, this sweet treat comes in under 250 calories for 1/10 of the pie!   Even if you're a dessert-a-holic like me, I think you'll find one piece of this rich, peanut buttery, chocolatey goodness to be just right.  Because it is frozen, you savor each bite, allowing you to eat less while feeling completely satisfied.

This pie was not only good, but so simple to put together.  I am already dreaming up variations like strawberry cream cheese with a graham cracker crust, fresh strawberries and chocolate chips or a lemon blueberry version. 

Guilt-free peanut butter pie and it's many possible variations are destined to be summertime staples at our home!

Recipe
Adapted from: Dashing Dish

1 (8 oz) Package fat-free cream cheese, softened

1/2 c Crunchy or creamy peanut butter (I used all natural pb)

1 c Splenda

1/4 c Skim milk

1/4 c Mini semi-sweet chocolate chips

1 (8 oz) Container of fat-free Cool Whip

1 Premade Oreo or chocolate cookie crust

3 Tbsp Light Hershey's Syrup

1 Package Reese's Cups, chopped (optional- It is still good without the topping and will save you a few extra calories.)

1. In a bowl, whip together cream cheese, peanut butter, Splenda and milk until smooth.  Add chocolate chips.  Fold in Cool Whip. 
2. Spoon into crust.  Drizzle with chocolate syrup.  (I think I ended up using less than 3 tablespoons.)
3. Freeze 6 hours or overnight. 
4. Remove from freezer 10-15 minutes before serving.   Garish will chopped Reese's Cup pieces if desired. 

Beat the Heat with Fresh Strawberry Pie!

In many ways summer is my least favorite time of year.  I love being outside, but I don't enjoy feeling like I'm standing under a ginormous hairdryer every time I open the front door.  I'm usually over summer before it technically gets here, but I have found a few ways to beat the heat.

One of my favorites is fresh strawberry pie!!  It's cool, refreshing and bursting with berry flavor.   You can also make it with peaches and peach jello which I think I like even more than strawberry. 

My grandmother is the queen of pie, making some of my favorites like fresh peach, strawberry, chocolate, butterscotch and lemon, so she is responsible for my love of the summer treat.  She has made countless pies in her lifetime both to sell and share, but this is one of my favorites.  When I moved across the country, I had to find a recipe for it. 

My version of this pie is nearly fool-proof.  I say "nearly" because well... there are always those unavoidable kitchen catastrophes.   ;)  Trust me, it's so simple that you'll want to make 2 or 3 at time to share with family and friends.

Without the blueberries, this pie cost about $4.00 to make!  Since I am prone to moments of weakness while in the produce aisle, I ended up adding blueberries as well, making it around $5.50.  That's an awesome deal if you ask me!

I hope you enjoy this as much as we do!!!

Recipe:
1 frozen, deep dish pie crust
1 c sugar
2 Tbsp cornstarch
1 c water
1 small pkg strawberry jello
16 oz strawberries, cleaned and sliced into halves or quarters
1/2 c blueberries (optional)

1. Prick bottom and sides of pie crust and bake according to package directions.  Cool.  If you don't prick it, you'll end up with something that looks more like a sopapilla than a pie crust.
2. In a medium saucepan, mix sugar and cornstarch.  Whisk in water and bring to a boil over medium heat.  Cook and stir until mixture thickens to a jelly like consistency and goes from milky white to opaque (3-5 minutes).  Remove from heat and stir in jello.  Cool to room temperature.
3. Place sliced berries in crust.  I like to make a pretty pattern in two layers, hiding the "uglier" berries on the bottom.  I sprinkled blueberries over each layer, but this is totally optional..
4. Pour cooled glaze over berries, cover with plastic wrap and refrigerate until pie sets up.  
5. Serve with your favorite whipped topping.

Adapted from: AllRecipes

Linked to:
This Week's Cravings 
This Chick Cooks 
Tempt My Tummy Tuesday 
Tea Party Tuesday