TUESDAY'S TREAT

Cutting down on sweets and managing your weight doesn't have to mean giving up all things yummy. Today's treat is a delicious indulgence that is lighter and when eaten in small portions can quench that thirst for sweet!

It comes from the Jan./Feb. issue of DIABETIC COOKING.

PEANUT BUTTER PUDDING PIE WITH CRUMB PASTRY

CRUST:

2 1/2 c. multi-grain O-shaped cereal

2 tbsp. butter

2 tbsp. natural smooth peanut butter

2 tbsp. water

PIE:

2 pkg. (1 oz. each) sugar-free vanilla instant pudding and pie filling

3 c. cold fat-free (skim) milk

1/3 c. natural smooth peanut butter

1 c. thawed sugar-free whipped topping

2 tsp. miniature semisweet chocolate chips

Place cereal in 1 gallon zipbag. Crush cereal with a rolling pin to make coarse crumbs. Microwave butter and 2 tbsp. peanut butter on HIGH 30 seconds in medium microwaveable bowl. Stir in cereal crumbs. Sprinkle mixture with water and stir with a fork until cereal is evenly coated. Press crumb mixture evenly over bottom and side of 9 inch pie plate using hands or bottom of glass. Set aside.

Beat pudding mixes and milk in large bowl with whisk 2 minutes; gradually stir 1/3 c. peanut butter into pudding mixture. Spoon into pie shell. Spread with whipped topping. Sprinkle with chocolate chips. Refrigerate overnight or freeze 1 hour before serving.

* I wonder if this would do well in individual tart pans. I think that would help with portion control since it would be really tempting to eat a LARGE slice or two!