Oops. I just read the recipe I sent in for Diabetic Peanut Butter Pie in the Newsletter and saw that somehow I did not say 1/4 cup Splenda, just 1/4 Splenda. So here is the recipe with the appropriate ingredients.
Sara in FL

Diabetic Peanut butter Pie

1 cup peanut butter
1 1/2 cups heavy whipping cream
1 (8 oz. package) low fat or fat free cream cheese, softened
1/4 cup Splenda
1 prepared graham cracker pie crust
chopped nuts (optional)

Blend peanut butter and softened cream cheese until smooth. In a separate bowl, beat heavy cream and Splenda until stiff. Fold whipped cream into the peanut butter and cream cheese mix a little at a time until well blended. Spoon into graham cracker crust and chill for at least 4 hours.
Sara in FL


http://www.nancyskitchen