Sugar-Free Chocolate Peanut Butter Pie

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

12 Comments

cimiskell on 11.2.2009

This is really good. The peanut butter flavor is very subtle. I used a large box of chocolate pudding and put all but about a cup in a small oreo pie crust. I also used the small cool whip bowl.

melwell on 10.10.2009

Boonvillegirl – When I have more time, I use the following to make a “graham” crust: 2 cups of Fiber One cereal ground in a food processor until it is fine. I add 1/2 cup raw wheat germ, 1/4 cup Splenda, 4 TBLS of melter butter, and 3 TBSP water to the food processor and pulse until it is mixed. Press into a greased 9 or 10 inch pie plate and cooke for 13-15 minutes at 350.

melwell on 10.10.2009

KimL – Sugar Free Cool Whip is not the same as Light Cool Whip. I have usually found it in the freezer isle on the shelf above the regular Cool Whip. Ask your grocer to stock it – I have found this helpful

KimL on 9.30.2009

Question–is sugar free Cool Whip the same as light Cool Whip? I’ve checked the grocery stores around me, and they only say less fat on the light Cool Whip, nothing about less sugar.