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I love peanut butter cups and I love cheesecake…does anything more really need to be said? I remember when I was growing up all the Reese’s Peanut Butter Cup TV commercials. They weren’t about two people colliding, they were about two great tastes colliding in the most serendipitous way. The commercials made peanut butter cups look like manna from heaven!

My own idea of two great flavours that should be together are peanut butter cups and cheesecake. The challenge? Making them low enough in calories that I could have one daily if I choose to. This is my answer to that challenge. The portions are not large and the creamy, peanut buttery sweetness more than makes up for that.

Peanut-Butter-Cup-Cheesecake

PLEASE REMEMBER that the calories mentioned apply to the brands and quantities of the ingredients I use. Please alter the calories based on the brands and quantities of ingredients you use. Same brand items made in the United States, may have a different calorie content than same brand items made here in Canada, please always read the calories on the label. I calculate the calories in the recipe section of the “Lose It” app on my iPhone. Lose It is available for Android, iOS, Nook, Kindle and on the Web.

Ingredients:
– 28 g/1 oz. Safeway Graham Cracker Crumbs, 107 calories
– 2 tsp. Becel Olive Oil Margarine, 70 calories,
– 2 tsp So Delicious brand Unsweetened Coconut Milk in the carton, 2 calories
– 1 tsp. brown sugar, 17 calories
– 1/4 c. Kraft 95% Fat Free Cream Cheese, 80 calories
– 1/4 c. Dairyland Fat Free Cottage Cheese, 45 calories
– 1/4 c. Coolwhip Light, 47 calories
– 2 chopped, snack size, Reese Peanut Butter Cups, 160 calories (snack size is, 15 grams, smaller & individually wrapped. They came in a package of six) You may also use Reese Minis in a comparable calorie amount.
– 1/8 tsp Now Organic Better Stevia liquid, 0 calories

PBC

Directions:
Preheat oven to 350ºF / 175ºC.

In a dessert cup mix graham cracker crumbs, margarine, coconut milk and brown sugar until the mixture is moist and will stick together if pinched.

Graham-Cracker-Crust-Mix

Divide mixture in half evenly and press into the bottom of two ramekins.

Graham-Cracker-Crust

Bake for 12 minutes until set and remove to let cool. When they cooled down enough to touch I put them in the freezer for five minutes, making sure they didn’t touch anything else in the freezer.

While the graham cracker crust is baking and cooling…

In a Magic Bullet or Blender combine cream cheese, cottage cheese and Stevia. Combine until smooth and creamy. Place finished mixture in a small mixing bowl, fold in Coolwhip and half of the chopped peanut butter cups. Put completed cheesecake mixture in the fridge until the ramekins are cool.

Divide cheesecake mixture in half and place in cool ramekins. Top ramekins with the remaining chopped peanut butter cups. Let set in fridge for an hour.

Yield: 2 servings, each serving is 264 calories.

Peanut-Butter-Cup-Cheesecake-2

I was really pleased at how this recipe came out and the calorie count. I would make this time and time again. I hope you feel the same.

May your journey be delicious and the company you keep inspiring and supportive.

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