Skinni PB2 Peanut Butter Cream Pie (Crust less)

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Skinni PB2 Peanut Butter Cream Pie (Crust less)

This recipe is using PB2 Peanut Butter and is absolutely delightful! I made this recipe without a crust to help save on unnecessary calories. Personally I like the creamy filling for the most part, so why waste the money and calories on something that I’m not going to eat!

Ingredients

1.       ½ cup of water

2.       1 packet of unflavored gelatin (I believe that this would be about 1 tablespoon)

3.       1-6 ounce container of plain non-fat Greek yogurt

4.       8 tablespoons of PB2 peanut butter powder (or ¼ cup)

5.       1/3 cup Splenda

6.       1-8 ounce container of fat free Cool Whip

Directions

1.       Bring ½ cup water to boil and add the unflavored gelatin. Stir the gelatin until there are no lumps. I will usually measure my water in a glass bowl and heat in microwave for 2-3 minutes on high to get the water to boil.

2.       Allow water to cool (not too much because you do not want gelatin to form just yet, but cool enough to touch).

3.       Add the PB2, Splenda, and Greek yogurt. Mix well until there are no lumps.

4.       Add half the container of Cool Whip. Save the other half for topping.

5.       Pour the peanut butter mixture into a non-stick sprayed pie pan. Place in refrigerator for an hour.

6.       Add the other half of the Cool Whip as a topping across the pie. Place back in refrigerator for another hour.

7.       Cut into 8 pieces.

8.       Enjoy your fluffy peanut butter cream pie!

 *These little slices of peanut butter heaven come in at less than 90 calories per slice!

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