This past week I started on a low-carb diet. So far it’s going pretty well. Last time I checked I was 5 pounds down, and it hasn’t even been a full week since I started. While in the past I’d use Pinterest to find all kinds of naughty recipes, now I’m looking for a variety of healthy recipes that fit this new way of eating.
By using the lighter ingredients like fat free yogurt and reduced fat peanut butter, I’ve created a guilt-free dessert that tastes decadent. It’s a little tart, but I like tart. The sweetness of the crust balances the flavor, giving it just enough sweetness. It’s a whole heck of a lot better than the desserts I used to make, and the protein in the yogurt makes it filling.
The best part is you only need a few simple ingredients to make it.
Peanut Butter Yogurt Pie, Light Version
- 32 ounces fat-free greek yogurt
- 1 teaspoon vanilla extract
- 2 packets Splenda
- 6 tablespoons PB2
- Oreo pie crust -OR- Use Reduced fat graham cracker crust to make it 7sp. Ditch the crust and it’s only 1sp!
In a large bowl, whisk together the yogurt and peanut butter. Spread into pie crust, and refrigerate for at least 4 hours. That’s it!