Chocolate Peanut Butter Cream Pie Directions:
- Preheat the oven to 350°F. Roll out the crescent dough sheet into a pie pan to form the crust. Bake for 10 minutes or until golden brown, then let it cool.
- In a blender, combine powdered peanut butter, sugar-free maple syrup, cottage cheese, and almond milk. Blend until smooth and creamy.
- Spread the peanut butter mixture evenly into the cooled crust.
- Melt the sugar-free chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between. Stir in the vanilla extract.
- Pour the melted chocolate over the peanut butter filling, spreading it evenly.
- Refrigerate the pie for at least 4 hours or until set.
WW Points Calculation:
- Powdered peanut butter (1 cup): 7 points
- Sugar-free maple syrup (1/4 cup): 1 point
- Fat-free cottage cheese (1 cup): 0 points
- Unsweetened almond milk (1/2 cup): 1 point
- Pillsbury Reduced-Fat Crescent Dough Sheet (1 tube): 24 points
- Sugar-free chocolate chips (1/2 cup): 14 points
- Vanilla extract (1 teaspoon): 0 points
Total Points: 47
Servings: 12
Per Serving: 3.92 points
Nutrition Information (Per Serving):
- Calories: ~80
- Fat: ~3.5g
- Protein: ~4g
- Carbohydrates: ~7g
- Sugar: ~1.5g
- Sodium: ~125mg
I'm waiting for your comments! Enjoy!
