1/2 cup reduced fat peanut butter
4 ounces light cream cheese
4 ounces fat free cream cheese
12 ounces fat free sweetened condensed milk
2 tablespoons lemon juice, canned or bottled
1 cup lite whipped topping, thawed if frozen
5 tablespoons mini chocolate chips
6 ounce ready crust 25% less fat graham cracker ready pie crust
In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips. Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over top. Cover with clear plastic wrap and chill in refrigerator for at least 4 hours. Note: If you prefer a firmer texture let it chill overnight. Slice into 10 pieces and serve.
10 servings. 6 points per serving.
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