Nutrition per serving may change if servings are adjusted.
2 cups fat-free half-and-half
¼ cup granulated sugar or sugar substitute (see Tip) equivalent to ¼ cup sugar
1 envelope unflavored gelatin
¼ cup reduced-fat smooth peanut butter
½ teaspoon vanilla
2 tablespoons dry roasted peanuts, chopped
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 ¼ cup sugar. Nutrition Per Serving with Substitute: same as below, except 142 cal., 14 g carbo. Exchanges: 1 other carbo. Carb choices: 1.