Smooth and creamy, these two-tone desserts are rich in flavor but low in fat because they're made with reduced-fat peanut butter and fat-free half-and-half. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Combine the half-and-half, sugar, and gelatin in a medium saucepan. Let stand for 5 minutes. Cook and stir over medium heat until the gelatin is dissolved. Remove from the heat. Add peanut butter and vanilla. Whisk until smooth. Pour into six 6-ounce custard cups. Cover and chill about 3 hours or until set (mixture will separate into layers while chilling).

  • To serve, loosen edges and unmold onto individual dessert plates. Sprinkle with peanuts.


Tip: If using a sugar substitute, we recommend Splenda Granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar. Nutrition Per Serving with Substitute: same as below, except 142 cal., 14 g carbo. Exchanges: 1 other carbo. Carb choices: 1.

Nutrition Facts

171 calories; total fat 5.6g 9% DV; saturated fat 1.1g; cholesterolmg; sodium 172mg 7% DV; potassium 101mg 3% DV; carbohydrates 21.4g 7% DV; fiber 0.6g 2% DV; sugar 9g; protein 6.8g 14% DV; exchange other carbs 2; vitamin a iuIU; vitamin cmg; folate 7mcg; calcium 49mg; ironmg; magnesium 26mg.