Peanut Butter and Jelly Pie Recipe - Low Carb & Healthy
Low carb recipe for Peanut Butter and Jelly Pie which belongs to the Sweets recipe category.
- 1 cup (120 g) raspberries (fresh, or frozen with no sugar)
- 2 tablespoons (30 ml) water
- 3 tablespoons (4.5 g) Splenda
- 1 package (4-serving size) sugar-free vanilla instant pudding mix
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) water
- 1 cup (260 g) natural peanut butter
- teaspoon blackstrap molasses
- teaspoon salt
- Cinnamon Almond Crust
To make the jelly layer: Put the raspberries, 2 tablespoons (30 ml) water, and Splenda in a saucepan over medium-low heat and bring to a simmer.
Stir until the berries are quite soft and mash up with a fork.
Turn off heat and set aside.
To make the peanut butter layer: With an electric mixer, beat the pudding mix with the heavy cream and water until smooth and starting to thicken.
Beat in peanut butter, molasses, and salt, scraping down the sides of the bowl as needed, until everything is well combined and very smooth.
Spread the raspberry mixture evenly over the bottom of the prepared Cinnamon Almond Crust.
Spoon the peanut butter mixture evenly over the raspberry layer.
Chill for at least several hours, and overnight is better.
Each serving will have 16 grams of carbohydrate and 6 grams of fiber, for a usable carb count of 10 grams; 17 grams protein?which means you can legitimately have a slice for breakfast, if you want to. (Analysis includes Cinnamon Almond Crust.)