Serving Size: 1/10 of pie
Preparation Time: 16 minutes
Freezing Time: 6 hours
Ingredients
1 quart fat-free vanilla ice cream, softened
1/4 cup crunchy natural peanut butter
1 9 inch lower-fat graham cracker crust
1/4 cup chopped, roasted, unsalted peanuts
1/4 cup sugar free chocolate syrup
Preparation
1. In a mixing bowl, use an electric mixer at medium-low speed to combine the softened ice cream and peanut butter.
2. Spread half the mixture into the prepared crust. Sprinkle with half of the peanuts. Spread the remaining ice cream mixture on top. Sprinkle with the remaining peanuts. Drizzle the entire pie with chocolate syrup.
3. Freeze the pie for at least 6 hours, until firm. Remove the pie from the freezer, about 10 minutes before serving. Use a knife warmed in hot water and wiped dry to make clean cuts.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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