| 128 | 129 | 130 | 131 | 132 |
| 1 | 42 | 84 | 126 | 168 |
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PIES
Layered Peanut Butter Pies
CRUST:
1
4
c crushed or ground pecans
t melted butter
CHOCOLATE:
2
1
2
1
8
T butter
oz unsw chocolate
T cream
t vanilla
pkgs Equal
PEANUT BUTTER:
5
4
1
T peanut butter
oz cream cheese
/3 c Splenda
WHIPPED CREAM:
1
1
1
cup heavy cream
t vanilla
T cocoa
1
. Crust: mix pecans and butter. Pour in pie plate, spread to cover bottom of plate and
put in freezer.
. Chocolate layer: Melt butter and chocolate in microwave approx. 2 min. Mix in cream
and vanilla. Stir well. Add equal. Pour over frozen pie crust and put back in freezer.
. Peanut Butter layer: Mix peanut butter, cream cheese and splenda with food
processor or blender. Spread over frozen pie.
. Whip cream with vanilla and cocoa until stiff peaks. Spread over pie and refrigerate.
2
3
4
Total: 73 carb (57 NET carbs). Serves 8 @ 7 carb.
This pie is a lot of work but it tastes great. The pie is very rich and you may get more
than 8 slices. The pie is only about 1 1/2" high.
Appetizing Pumpkin Chiffon Pie
Note: Makes 1 9-inch pie, Total carbs for the whole pie 100
For the crust:
Ingredients:
4
oz. whole unblanched almonds
1
30
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2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com
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