Crispy Peanut Butterscotch Pie

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1/4 C - creamy peanut butter
1 Tbs - honey
1-1/2 C - oven toasted rice cereal (such as rice krispies)
1 (1 oz) pkg - sugar-free butterscotch instant pudding mix
2 C - fat-free milk
1-1/2 C - frozen fat-free whipped topping, thawed & divided
Cinnamon (optional)
Additional cereal (optional)

Combine peanut butter & honey in a microwave-safe bowl; microwave HIGH 30 seconds, stirring until mixture melts. Stir in rice cereal. Using wax paper, press mixture into bottom of 8" round cake pan. Prepare pudding mix according to directions, using 2 C fat-free milk. Fold in 1 C. whipped topping. Spoon pudding mixture into prepared pan. Cover & freeze until firm. Let pie stand 15 minutes @ room temperature before serving. Cut pie in 6 wedges, and top evenly with remaining whipped topping. If desired, sprinkle with cinnamon & additional cereal.

Servings: 6
Serving size: 1 slice
Calories (g) - 149
Fat (g) - 5
Carbohydrates (g) - 21.2
Fiber (g) - 0.7
Protein (g) - 4
Sodium (mg) - 375
Exchanges - 1-1/2 starch / 1 fat

PB & J Muffins

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
1-1/2 C - all purpose flour
2 tsp - baking powder
1/2 tsp - salt
1/4 C - light brown sugar
2/3 C - fat-free milk
1/2 C - chunky reduced-fat peanut butter
1/2 C - egg substitute
cooking spray
1/4 C + 2 Tbs - fruit spread

Preheat oven to 375. Combine dry ingredients. Combine milk, peanut butter & egg substitute in a blender; process until blended. Add to dry ingredients & stir until moist. Spoon batter into paper-lined muffin cuos coated with cooking spray, filling 1/2 full. Place 1-1/2 tsp fruit spread in center of batter & cover with enough batter to fill each cup 3/4 full. Bake at 375 for 18-20 minutes or until golden. Remove from pan immediately & serve warm.

Servings: 12 muffins
Serving size: 1 muffin
Calories (g) - 161
Fat (g) - 4.2
Carbohydrates (g) - 25.8
Fiber (g) - 0.4
Protein (g) - 5.6
Sodium (mg) - 195
Exchanges - 1-1/2 starches / 1 fat

Peanut Butter Waffle Toast

Haven't tried it yet, but it sounds yummy! A twist on French toast / Waffles.

1 1/4 cups milk
1 cup Original Bisquick® mix
1/2 cup peanut butter
2 tablespoons granulated sugar
1 teaspoon vanilla
1 egg
6 to 8 slices bread
6 to 8 tablespoons miniature semisweet chocolate chips
Powdered sugar, if desired
1. Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating).
2. In medium bowl, stir milk, Bisquick mix, peanut butter, granulated sugar, vanilla and egg until well blended. Carefully dip bread into batter on both sides. Place in waffle iron; close lid.
3. Bake about 2 minutes or until steaming stops and "toast" is golden. Carefully remove waffle toast. Sprinkle each waffle with 1 tablespoon chocolate chips and powdered sugar.

Choco-Peanut Butter No Bake Cookies

1/2 cup milk
2 cups white sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons crunchy peanut butter
1/2 cup butter
3 cups rolled oats
1 teaspoon vanilla extract
pinch of salt

Wipe 1" wide band of butter around the rim of a 3 quart pan to prevent boil-over. Combine milk, sugar, cocoa, butter and peanut butter. Stir and bring to boil over medium heat. Let boil for 1 1/2 minutes, do not stir. Remove from heat. Stir in oats and vanilla. Stir until oats evenly distributed. Drop by teaspoon onto waxed paper. Cool. Makes 4 to 5 dozen.