The Miracle Berry Diet Cookbook by Homaro Cantu

Author:Homaro Cantu
Language: eng
Format: epub
Publisher: Gallery Books

Replacing 1 cup of sugar with about 6 tablespoons of agave nectar and the sweetness from the berry saves 49 calories per serving.

Double Chocolate Peanut Butter Pie

MAKES ONE 9-INCH PIE (8 SERVINGS)

Everyone loves chocolate and peanut butter desserts. At the restaurant, we call them “the crowd pleasers.” The cream cheese, chunks of peanuts, chocolate, and that hint of salt make this a total winner.

Ingredients

8 ounces sugarless chocolate wafer cookies

1 cup unsweetened chocolate, chopped

4 tablespoons ( 1/2 stick) unsalted butter, cut into tablespoons

1 1/2 cups cold heavy cream

8 ounces reduced-fat cream cheese, softened

1 cup sugar-free chunky peanut butter

1/2 cup agave nectar

2 teaspoons pure vanilla extract

3/4 cup salted roasted peanuts, chopped

Pinch of kosher salt

Directions

Preheat the oven to 375 degrees F.

Grind the cookies into fine crumbs in a food processor, or by crushing with a rolling pin in a resealable plastic bag.

In a medium glass bowl, combine 4 ounces of the chocolate and the butter and microwave on high power in 20-second intervals until the chocolate is melted. Stir until smooth. Stir in the cookie crumbs. Press into the bottom of a 9-inch springform pan, going 1 1/2 inches up the sides of the pan. Bake for 10 minutes. Let cool.

With an electric mixer, beat 1 cup of the cream to firm peaks. Transfer to another bowl. In the same mixer bowl, beat the cream cheese, peanut butter, agave nectar, and vanilla until well combined. Fold in one-third of the whipped cream. When combined, add the rest of the whipped cream and 1/2 cup of the chopped peanuts. Spoon into the baked crust and smooth the surface. Sprinkle with a pinch of kosher salt and refrigerate until firm, about 3 hours.

In a glass bowl, heat the remaining chocolate and 1/2 cup heavy cream in the microwave on high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir until smooth. Let cool until barely warm, stirring occasionally.

Spread the chocolate cream over the chilled pie and refrigerate until firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the edges of the pie crust to loosen it, then remove the springform ring. Cut the pie with a sharp knife, dipping it in hot water between cuts.

When you are ready to eat, let the miracle berry tablet dissolve on your tongue and then enjoy the dish.

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