Saturday, February 19, 2011

HG Upside Down Chocolate PB Cheesecake

O...M...G...can we say, heavenly!!! This is probably my favorite pie by HG so far! It is so decadent, so creamy, so tasty, and soooo unbelievably low in fat and points you won't believe it! Yummmm-o! The original recipe can be found here.

Upside Down Chocolate Peanut Butter Cheesecake


* 1 packet diet hot cocoa (25 cal)
* One 8-oz. tub fat-free cream cheese, room temperature
* 2 Jell-O Sugar Free Chocolate Pudding Snacks
* 2 Tbsp. Sweetener
* 2 tsp. vanilla extract
* 2 cups Cool Whip Free, thawed, divided
* 3 tbsp. reduced-fat peanut butter, room temperature
* 2 100 cal oreo thin crisps OR 3 sheets (12 crackers) chocolate graham crackers
* Optional: Fat Free Reddi-wip

1. Dissolve cocoa mix in 2 Tbsp. hot water. In a medium bowl combine cocoa mixture with cream cheese, pudding, sweetener, and vanilla. Mix with a mixer until smooth.

2. Fold in 1/2 cup cool whip.

3. Transfer mixture to a large pie pan and set aside.

4. In a medium bowl, combine remaining 1 1/2 c. cool whip with peanut butter and mix until smooth and even


5. Spread over pie.

6. Cover and refrigerate until chilled and slightly firm, at least 2 hours.

7. Before serving, crush oreo crisps and cover pie.

8. Top each piece with FF Reddi-wip if you want. Otherwise, ENJOY!

The Breakdown:
Per Serving (1/8th) (4 WWPP): 143 calories, 3.5g fat, 320mg sodium, 19.5g carbs, 1g fiber, 6g s
ugar, 6.5g protein

***Update*** I made this pie right side up! All I did was melt 1 Tbsp. lite margarine and combine it with 3 sheets of chocolate graham crackers and pressed it into a pie pan! mmMMMmm!

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