PEANUT BUTTER CHEESECAKE PUFFS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4 oz fat-free cream cheese
  • 1/2 c low-fat creamy peanut butter
  • 4 oz tub-style light cream cheese
  • 1/2 c Splenda
  • 1/2 tsp vanilla
  • 1 3/4 c light whipped topping
  • 3 boxes of Phillo Pre-made/pre-baked mini crusts (I find them in the freezer section at Kroger near the pie crusts. There's 15 in a box and all you have to do is thaw them...no cooking involved!). The recipe below is also enough filling for a 9" pie if you'd rather make a graham cracker pie crust or sugar-free oreo cookie crust instead.
  • Optional: Light Hershey's chocolate sauce

Directions

  • At low speed, cream together the peanut butter and cream cheeses. Add Splenda, milk, and vanilla. Beat until smooth. Fold in whipped topping. Refrigerate for at least 1 hour. Fill each mini-crust. Drizzle with chocolate sauce if desired.

Notes

Categories: Diabetic  Sugar-Free 
© 2006-2014 BakeSpace, Inc. All Rights Reserved