Chocolate Peanut Butter Cream Pie Directions:
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Preheat oven to 350°F (175°C). Roll out crescent dough sheet into a pie pan to form the crust. Bake for 10 minutes or until golden brown. Let the crust cool completely.
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In a blender, combine powdered peanut butter, sugar-free maple syrup, fat-free cottage cheese, and unsweetened almond milk. Blend until smooth and creamy.
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Spread the peanut butter mixture evenly into the cooled crust.
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Melt sugar-free chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth.
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Stir vanilla extract into the melted chocolate.
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Pour the melted chocolate over the peanut butter filling and spread evenly.
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Refrigerate the pie for at least 4 hours or until set.
WW Points Calculation
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Powdered peanut butter (1 cup) → 8.00
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Sugar-free maple syrup (1/4 cup) → 0.00
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Fat-free cottage cheese (1 cup) → 2.00
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Unsweetened almond milk (1/2 cup) → 0.00
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Pillsbury Reduced-Fat Crescent Dough Sheet (1 tube) → 18.00
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Sugar-free chocolate chips (1/2 cup) → 8.00
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Vanilla extract (1 tsp) → 0.00
Points Information:
Total Points: 36.00
Servings: 8
Points per serving: 4.50
Nutrition Information
Calories: 168
Fat: 6g
Protein: 8g
Carbohydrates: 21g
Sugar: 3g
Sodium: 252mg
I'm waiting for your comments! Enjoy!
