Recently, I had a big family gathering to go to at my Grandmother’s house. She asked if I would bring dessert. My response, of course, was ‘I’ll bring two!” (which turned into 3….any excuse to bake!) The one I wanted to share today was definitely the most popular, based on how quickly it disappeared!
If you follow me over at my blog, Mo’Betta, you probably know that my husband has Type II diabetes. He is currently diet controlled, but that often means foregoing dessert. (He follows a low carb diet.) Also, my grannie was just told that she has “the sugar”….which in Southern grandma speak means she has also developed Type II diabetes. So, I wanted to have a dessert that she and my husband could enjoy. After discovering this recipe from Kraft, I knew I could easily substitute the ingredients to make this a very low sugar dessert. I’m going to post both options.
- 1 pkg. brownie mix (8x8 size) *I used Pillsbury Sugar Free Brownie Mix
- 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding *I used sugar free/fat free pudding
- 1-1/2 cups cold (skim) milk
- ½ cup smooth Peanut Butter, divided *I used Smart Balance
- 1 cup thawed Cool Whip Whipped Topping *I used sugar free Cool Whip
- Prepare brownie batter as directed on package; pour into 9-inch pie plate sprayed with cooking spray. Bake 30 min. or as directed. Cool completely. Scoop out center, leaving a ½-inch-thick rim around edge and thin layer of brownie on bottom. Reserve removed pieces.
- Beat pudding mix and milk with whisk for 2 min. Add ⅓ cup peanut butter; mix well. Stir in Cool Whip. Spoon into crust; top with reserved brownie pieces. **I did not read the directions well, and used the entire container of Cool Whip. The pie was nice and rounded and tasted delicious. So it is a boo-boo I will repeat ;)
- Microwave remaining peanut butter in microwaveable bowl on HIGH 1 min.; stir. Drizzle over pie. Refrigerate 2 hours or until pie is firm.
My family really enjoyed this pie (those that actually got a piece!) Next time I will know to make 2! It is not completely sugar free…as the milk contains natural sugars and the peanut butter has a little added sugar. However, it was pretty low. I didn’t calculate the nutritional stats, and they will vary depending on the products you use. The nice thing about this pie was that everyone who tried it loved it, diabetic or not!
Kim of Mo’Betta – 40 year old married mama of 3 – ages 11, 9, and 4. I started blogging as a way to journal my adventures in the kitchen as I learned to cook and to meet the needs of my food allergic son (nuts & eggs), diabetic husband, or my waistline! And don’t even get me started on how picky my kids’ taste buds are…