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What is it about chocolate and peanut butter together? All I can say is yum!
Frozen Peanut Butter and Chocolate Pie
1 1/2C milk
1/4C sugar
1/2C + 1T creamy peanut butter
3/4 tsp vanilla extract
1/2C thawed cool whip
1 (6oz.) graham-cracker crust (Or you could make your own!)
Chopped dry roasted peanuts
1/2 oz. semisweet chocolate, grated
Combine milk and sugar in saucepan and set over medium-high heat. Cook, stirring constantly, until sugar is dissolved. Remove from heat. Whisk in peanut butter and vanilla until smooth. Pour into a medium bowl and refrigerate until completely cooled, about 1 hour.
Gently stir cool whip into chilled milk mixture; spoon into crust. Sprinkled with peanuts and grated chocolate. Loosely cover the pie with wax paper, then aluminum foil. Freeze until completely frozen, at least 4 hours, or up to 2 days. Let pie soften at room temperature 20 minutes before serving.
Serving: 1/8 pie, 34g carbs
Who doesn’t like chocolate cake? It is an involved process to make a chocolate cake from scratch including all that yummy frosting, however, which happens to be a good thing in a house with a child who has diabetes. This certainly isn’t like my Mom’s birthday cakes but it serves a purpose for dulling the urge for chocolate cake. On occasion the girls make these mini microwave triple chocolate cakes all by themselves for dessert. This recipe comes from my Hungry Girl cookbook which I love. All of her recipes are so different and include nutrition facts which is a plus. Here’s the recipe for one individual microwave cake but put out two ramekins and measure the ingredients for two!
Mini Microwave Triple Chocolate Cake:
Per cake w/ topping: 27g carbs
Ingredients:
2T cool whip free, thawed
1T Hershey’s Lite chocolate syrup, divided
2T devil’s food cake mix
1T vanilla yogurt
For the topping, stir together Cool Whip and half of the chocolate syrup. Put this in the freezer for firm up a bit while you make the cake.
In a very small microwave-safe dish (like a ramekin), combine cake mix and yogurt. Stir until smooth and blended. It doesn’t seem like much but it will puff up as it cooks!
Microwave for 1 minute. Allow to cool for 3 minutes.
Remove chocolatey whipped topping from freezer and spoon over your cake. Drizzle with the remaining chocolate syrup on top. Enjoy!
