It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Peanut Butter and Butterscotch Pie

Source: dLife

Butterscotch Cream pie with a peanut butter and toasted rice cereal crust.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	151.7

Total Carbs	18.9 g

Dietary Fiber	0.7 g

Sugars	6.8 g

Total Fat	5.7 g

Saturated Fat	1.2 g

Unsaturated Fat	0.0 g

Potassium	0.1 mg

Protein	5.8 g

Sodium	209.2 mg

Dietary Exchanges 5.7 Fat, 0.3 Milk, 0.1 Other Carbs, 0.3 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Directions

Mix together the peanut butter and honey in a microwave proof bowl.
Microwave for 30 seconds on a high setting.
Mix in the rice cereal.
Push the peanut butter mixture into the bottom of a round cake pan using a piece of wax paper.
Make the pudding according to the directions on the package, but use 2 cups fat free milk.
Fold in 1 cup of the whipped topping.
Pour the mixture into the cake pan.
Freeze, covered, for about 2 hours or until set.
Take out of the freezer and let sit for about 15 minutes.
Slice into 6 pieces, spoon the rest of the whipped topping on top, and sprinkle with the cinnamon.