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Wednesday, April 3, 2013

Peanut Butter Yogurt Pie

  • 32 ounces vanilla Non Fat Greek yogurt
  • 3/4 cup Reduced Fat Creamy peanut butter
  • 9-inch crust of your choice (Oreo, Reduced Fat graham cracker, etc.)

  • In a large mixing bowl, stir the yogurt and peanut butter with a wire whisk until blended. Spread into the prepared pie shell. Chill the pie overnight (the pie will be thicker the longer it is chilled). Serve with chopped peanut butter cups or FAT FREE Cool Whip, if desired.

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