Post by mandie68 on May 30, 2005 2:16:38 GMT -5
Crust:
1 1/4 cups (300 ml) chocolate wafer crumbs
1/4 cup (50 ml) margarine, melted
Filling:
1 pkg (250 g)light cream cheese, softened
3/4 cup (175 ml) Splenda Granular
1 cup (250 ml) light peanut butter
1/2 cup (125 ml) light sour cream or plain yogurt
Splendid Fudge Sauce
Chopped peanuts (optional)
1. Combine crust ingredients. Press into bottom and sides of 9 inch pie plate. Bake at 375°F for 8 minutes. Cool.
2. Beat cream cheese and Splenda Granular until smooth. Blend in peanut butter and sour cream until smooth. Spread evenly in crust. Cover and freeze.
3. To serve, let pie stand at room temperature about 15 minutes to soften slightly. Cut in wedges. Top each with warm sauce and sprinkle with peanuts.
Splendid Fudge Sauce
1/3 cup (75 ml) Splenda Granular
1/3 cup (75 ml) Fry's® unsweetened cocoa
1 1/2 tsp. (7 ml) cornstarch
1 tsp. (5 ml) instant coffee granules
1 can (160 ml) 2% evaportated milk
1/3 cup (75 ml) water
In small saucepan, combine Splenda Granular, cocoa powder, cornstarch and instant coffee.. Stir in evaporated milk and water. Cook and stir over medium heat until mixture comes to a boil. Simmer 1 minute. Remove from heat. Pour into bowl and cover with plastic wrap.
Serve warm or chilled. Store in refrigerator.
1 1/4 cups (300 ml) chocolate wafer crumbs
1/4 cup (50 ml) margarine, melted
Filling:
1 pkg (250 g)light cream cheese, softened
3/4 cup (175 ml) Splenda Granular
1 cup (250 ml) light peanut butter
1/2 cup (125 ml) light sour cream or plain yogurt
Splendid Fudge Sauce
Chopped peanuts (optional)
1. Combine crust ingredients. Press into bottom and sides of 9 inch pie plate. Bake at 375°F for 8 minutes. Cool.
2. Beat cream cheese and Splenda Granular until smooth. Blend in peanut butter and sour cream until smooth. Spread evenly in crust. Cover and freeze.
3. To serve, let pie stand at room temperature about 15 minutes to soften slightly. Cut in wedges. Top each with warm sauce and sprinkle with peanuts.
Splendid Fudge Sauce
1/3 cup (75 ml) Splenda Granular
1/3 cup (75 ml) Fry's® unsweetened cocoa
1 1/2 tsp. (7 ml) cornstarch
1 tsp. (5 ml) instant coffee granules
1 can (160 ml) 2% evaportated milk
1/3 cup (75 ml) water
In small saucepan, combine Splenda Granular, cocoa powder, cornstarch and instant coffee.. Stir in evaporated milk and water. Cook and stir over medium heat until mixture comes to a boil. Simmer 1 minute. Remove from heat. Pour into bowl and cover with plastic wrap.
Serve warm or chilled. Store in refrigerator.