1 1/4 c Hot water;
1/4 c Creamy Peanut Butter;
1 oz Chocolate;
2 tb Granulated Sugar Replacemant
1 1/4 c Skim evaporated milk;
3 tb Flour;
3 tb Cornstarch;
2 Egg yolks,slightly beaten
1 ts Vanilla extract;
9 Inch pie shell, baked;
Combine water, peanut butter and baking chocolate in top of double boiler. Cook and stir over simmering water until peanut butter and chocolate are melte. Stir in sorbitoled and granulated sugar replacement. In a bowl, blend milk, flour and cornstarch together until smooth; gradually pour small amount of chocolate mixture. Cook and stir 2 minutes longer. Remove from heat; stir in vanill. Cool and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool slightly. Pour into baked pie shell. Chill in refrigerator until sit, at least 2 hours. Food exchange per serving: 1 HIGH-FAT MEAT EXCHANGE + 1 FAT EXCHANGE + 1/2 FRUIT EXCHANGE + PIECRUST EXCHANGE
Source: The Diabetic Chocalate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O’Brion and her —–