MARCH 27TH: SPANISH PAELLA and AMERICAN DIABETES ALERT DAY

Frozen Chocolate Peanut Butter Layered Pie 

From: The Four Ingredient Diabetic Cookbook

8 chocolate wafer cookies

1/3 c. reduced fat creamy peanut butter

2 tbsp. caramel or chocolate syrup

3 ½ c. fat free, vanilla or chocolate flavored frozen yogurt or ice cream, divided

Place cookies in small zippered plastic bag and seal tightly. Using a meat mallet or back of large spoon, coarsely crush cookies and set aside. Using fork, stir ½ c. frozen yogurt and peanut butter together in medium bowl until well blended. Spoon remaining yogurt evenly into 8” pie pan. Using two spoons, drop even spoonful of peanut butter mixture evenly over yogurt. Sprinkle cookie crumbs evenly over all. Drizzle syrup over cookie crumbs. Cover tightly with foil and freeze until firm or at least 4 hours. *NOTE: the yogurt and peanut butter in the second step will be a bit stiff to work with at first, but will be easier to stir as the yogurt melts slightly.

(02 13 17)