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Ингредиенты
- 1Â 1/4 c. Graham cracker crumbs
- 5 Tbsp. Unsalted butter melted
- 1/2 c. Plus 2 Tablespoons lowfat sour cream
- 2Â 1/2 Tbsp. Powdered sugar
- 2 Tbsp. Whipping cream
- 1/2 c. Plus 2 Tablespoons creamy peanut butter..don't use o
- Â Â Fashioned style or possibly freshly grnd!
- 1/2 c. Whipping cream (in addition to above)
- 4 ounce Simisweet chocolate minced
Инструкции
- Mix graham cracker crumbs and butter in a small bowl. Press crumb mix onbottom and up sides of 24 mini- muffin tins (each about 1 3/4 inches in diameter). Place in freezer for 20 min.
- Whisk lowfat sour cream, powdered sugar and 2 Tablespoons whipping cream in bowl to blend.
- Add in peanut butter and whisk till smooth. Spoon 1 Tablespoons peanut butter mix into each graham cracker crust; freeze 3 hrs.
- Bring 1/2 C cream to simmer in heavy saucepan. Reduce heat to low. Add in chocolate; stir till melted. Cold completely, stirring occasionally.
- Spoon 2 tsp. chocolate mix over each peanut- butter pie.
- Place in freezer till set. (can be prepared 1 week ahead. Keep frzn.)
- Using tip of small sharp knife as an aid, gently pry pies from tins.
- Let stand at room temperature for 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 640 | |
| Calories from Fat 367 | 57% |
| Total Fat 42.4g | 53% |
| Saturated Fat 16.85g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 765mg | 32% |
| Potassium 333mg | 10% |
| Total Carbs 57.53g | 15% |
| Dietary Fiber 3.9g | 13% |
| Sugars 21.06g | 14% |
| Protein 11.85g | 19% |
