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    Quick & Health(ier) Recipes: Vegan Peanut Butter Pie

    Standard peanut butter pie recipes call for generous amounts of cream cheese and frozen whipped topping, resulting in rather decadent nutrition values.

    You’re usually looking at 455 calories, 8 grams of saturated fat (40% of a day’s worth!) and 30 grams (almost 8 teaspoons) of added sugar per slice.

    As much as I love a decadent dessert, wouldn’t it be nice to savor a rich, silky slice of pie that doesn’t pack quite a stomach blow?

    Well, feast your eyes on the following recipe for a vegan peanut butter pie which cuts back on calories, sugar, and saturated fat — but certainly not on taste.

    Before anyone scrunches up their nose and declares it “gross,” you should know that peanut butter pie lovers are shocked when I tell them the slice of pie they are raving about doesn’t contain a single drop of cream cheese or Cool Whip!

    Yields: 1 pie (8 slices)


    1 16-ounce package of silken tofu
    3/4 cup smooth, natural peanut butter
    2 Tablespoons soymilk (unsweetened or plain is best)
    1/2 cup sugar
    1 Tablespoon vanilla extract


    Add ingredients to food processor and blend until smooth.

    Scoop onto 9″ pie shell (bonus points if it’s oat-based or 100% whole wheat!) and refrigerate for at least 4 hours.


    335 calories
    2.5 grams saturated fat
    12 grams sugar
    11 grams protein

    That’s 120 less calories, two thirds less saturated fat, and half the sugar of a standard recipe.

    Better yet — the peanut butter is a great source of heart-healthy monounsaturated fats.



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