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Upside-Down Chocolate PB Cheesecake
(Serves 8)
PER SERVING (1/8th of recipe, about 1/2 cup): 143 calories, 3.5g fat, 320mg sodium, 19.5g carbs, 1g fiber, 6g sugars, 6.5g protein -- POINTSŪ value 3*
Super-rich,
peanut-buttery, chocolate cheesecake filling topped with a layer of chocolate
crunch!?! Yup...
Ingredients:
1 packet
Swiss Miss Sensible
Sweets 25-calorie diet hot cocoa mix
One 8-oz. tub fat-free cream cheese, room temperature
2 Jell-O Sugar Free Chocolate Pudding Snacks
1/3 cup
Splenda No Calorie
Sweetener (granulated)
2 tsp. vanilla extract
2 cups Cool Whip Free, thawed, divided
3 tbsp. reduced-fat peanut butter, room temperature
Two
100 Calorie Packs Oreo
Thin Crisps
or 3 sheets (12 crackers) chocolate graham crackers
Optional: Fat Free Reddi-wip
Directions:
Dissolve cocoa mix in 2 tbsp. hot water. In a medium bowl, combine cocoa mixture
with cream cheese, pudding, Splenda, and vanilla extract. Using a handheld
electric mixer, whisk until smooth. Fold in 1/2 cup Cool Whip. Transfer mixture
to a large pie pan and set aside.
In a medium bowl, combine remaining 1 1/2 cups Cool Whip with peanut butter. Whisk until smooth and uniform in color. Spread over the "pie." Cover and refrigerate until chilled and slightly firm, about 2 hours. Meanwhile, crush Oreo Thin Crisps or chocolate graham crackers into fine crumbs, and set aside.
Once ready to serve, top pie with crushed cookies/graham crackers. If you like, top each serving with a squirt of Reddi-wip. Enjoy with a spoon!