Great workout to do at home.
Skinny Frozen Peanut Butter Pie
makes 10 servings
- 1/2 cup + 2 Tbsp creamy peanut butter
- 1/2 cup sugar (or Splenda)
- 1/4 cup milk
- 8 oz reduced fat cream cheese, softened (may also use fat free)
- 8 oz fat-free thawed whipped topping (I used Cool Whip Free)
- 1/4 cup chocolate syrup (I used Hershey’s Sugar-Free)
- 1 cup crushed Reese’s Pieces, divided
Oreo Cookie Crust
- 24 reduced fat Oreos
- 1/4 cup (1/2 stick) light butter, melted (I used Land O Lakes Light)
First, make the oreo cookie crust by crushing the Oreos into a fine crumb using a food processor or blender. Using your hands, mix the crushed Oreo crumbs and melted butter together. It may look like there is not enough butter, but it will come together. Place into a 9 or 10 inch pie pan, pressing the crumbs onto the bottom and up the sides as much as it will fit. Try to make the crust 1/8 inch thick all around. It does not have to be perfect, though. Set in the freezer as you make the filling.
Prepare the pie filling in a large bowl by mixing the peanut butter, sugar, cream cheese, and milk. I used an electric mixer, but a wooden spoon would do the trick. Mix until the mixture is completely smooth. Gently fold in the whipped topping.
Remove pie crust from the freezer and layer 1/2 of the pie filling onto the crust. Sprinkle with 1/2 of the crushed Reese’s Pieces. Layer with the rest of the pie filling, swirling to make it completely smooth on top. Top with chocolate syrup and remaining Reese’s Pieces.
Freeze for at least 4 hours or overnight. 20 minutes before serving, remove from the freezer and let sit out to gently thaw. This made the pie much easier to cut.
*Feel free to use any candy topping of your choice. Peanut butter cups, crushed cookies, candy bars, coconut, chocolate chips, etc. Layer with caramel sauce, use a graham cracker crust, or use less or more sugar depending on your taste. This is a highly adaptable pie.
Skinny Peanut Butter Swirl Brownies
- 3/4 cup creamy peanut butter (I used Jif Creamy)
- 6 oz. low fat vanilla yogurt (could use fat free)
- 1/4 cup skim milk (or almond milk)
- 1 egg
- 1/4 tsp salt
- 1 tsp baking powder
- 1 cup sugar (or Splenda)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup old-fashioned rolled oats
Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
Place all of the ingredients except for the peanut butter into a blender. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.
Pour batter into prepared baking dish. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily.
Cut into 12 squares and enjoy!
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I saw about a million skinny girls today and now I hate myself even more..
Cardio makes you look good in clothes, lifting weights makes you look good naked.
I will prove to you how much weight I’ll lose. Just you wait.
I love seeing photos like this, such an inspiration.