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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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary test

active:
15 mins
total:
3 hrs 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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).

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

Tips

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; protein 6.8g; carbohydrates 21.4g; dietary fiber 0.6g; sugars 9.4g; fat 5.6g; saturated fat 1.1g; folate 7.2mcg; calcium 49.3mg; iron 0.3mg; magnesium 26.1mg; potassium 101.2mg; sodium 171.8mg.
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