Peanut butter can be an important part of a diabetic's diet. The protein it contains is useful in counteracting the sugar or carb components in desserts. Here is a PB Fudge recipe and a Frosty PB Pie are both suitable for diabetics. They are also tasty for non-diabetics. The Fudge is a great way for diabetics to satisfy that aggravating sweet tooth. The Pie combines two favorites, peanut butter and chocolate.
SUGAR-FREE PB FUDGE
2 cups Splenda
dash of salt
2/3 cup evaporated milk
2 tbsp crunchy peanut butter
1tsp vanilla extract
4 tbsp butter
In a medium-sized heavy saucepan, combine Splenda, salt and milk. Bring to a boil and ball until mixture forms a soft ball when dropped into cold water. Remove from the heat and add peanut butter, vanilla and butter. Beat hard as you can until the mixture is no longer glossy and is thickening. Pour into a pan that has been sprayed with non-stick cooking spray. The size pan you use will determine the thickness of the fudge. Score into squares and add a pecan half to the top of each square if desired.
FROSTY PB PIE
4 oz cream cheese, softened
1/4 cup peanut butter
1/4 cup Splenda
1 tsp vanilla extract
1 tub (8 oz) frozen sugar-free whipped topping, thawed
2 tsp sugar-free chocolate syrup
1 chocolate crumb crust--recipe follows
In a mixing bowl, beat the cream cheese, pb, Splenda, and vanilla until smooth. Fold in the whipped topping. Spoon into prepared crust. Drizzle with chocolate syrup. Cover and freeze for 4 hours or until set. Remove from freezer for 30 minutes before serving.
Crust:
1 cup sugar-free chocolate wafer crumbs
3 tbsp butter
1 tbsp Splenda
Blend all ingredients together. Press onto the bottom and sides of an 8-inch pie plate.
Enjoy!
SUGAR-FREE PB FUDGE
2 cups Splenda
dash of salt
2/3 cup evaporated milk
2 tbsp crunchy peanut butter
1tsp vanilla extract
4 tbsp butter
In a medium-sized heavy saucepan, combine Splenda, salt and milk. Bring to a boil and ball until mixture forms a soft ball when dropped into cold water. Remove from the heat and add peanut butter, vanilla and butter. Beat hard as you can until the mixture is no longer glossy and is thickening. Pour into a pan that has been sprayed with non-stick cooking spray. The size pan you use will determine the thickness of the fudge. Score into squares and add a pecan half to the top of each square if desired.
FROSTY PB PIE
4 oz cream cheese, softened
1/4 cup peanut butter
1/4 cup Splenda
1 tsp vanilla extract
1 tub (8 oz) frozen sugar-free whipped topping, thawed
2 tsp sugar-free chocolate syrup
1 chocolate crumb crust--recipe follows
In a mixing bowl, beat the cream cheese, pb, Splenda, and vanilla until smooth. Fold in the whipped topping. Spoon into prepared crust. Drizzle with chocolate syrup. Cover and freeze for 4 hours or until set. Remove from freezer for 30 minutes before serving.
Crust:
1 cup sugar-free chocolate wafer crumbs
3 tbsp butter
1 tbsp Splenda
Blend all ingredients together. Press onto the bottom and sides of an 8-inch pie plate.
Enjoy!
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com For other dessert recipes visit Linda's blog at http://ladybugssweettreats.blogspot.com
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