Sunday, June 28, 2009

Follower Sunday: “Thank You Readership!” Guest-Chef Jean Smith Contributes A Sinful Chocolate Peanut-Butter Pie

by Anthony J Sepe

http://fromadietititiansperspective.blogspot.com

http://www.medicalnutritiontherapyservices.com

 

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce this week, my colleague, Guest-Chef, Jean L. Smith

JEANMUGSHOT

          Jean Smith, MS, RD, CNSD

I am a clinical dietitian at Sentara Obici Hospital in Suffolk, Virginia. I have been a dietitian for three years. I received a Master’s Degree in Clinical Nutrition in 2007, and obtained my CNSC (Certified Nutrition Support Clinician) credential in 2008. I have been a vegetarian for 10 years, and strongly believe in the innumerous benefits this lifestyle has had on my health and well-being. I love to cook, and I am always creating new and delicious meatless recipes for my family.

©  Jean Smith’s Chocolate Peanut-Butter Pie

Recipe reprinted with permission by Jean L. Smith.

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Chocolate Peanut-Butter Pie

Ingredients:

1 (12-oz) pkg firm or extra-firm silken tofu, drained (Mori-Nu brand is good)

1 (10 oz) bag semi-sweet or milk chocolate chips

1 ½ cups peanut butter with omega-3, such as Smart Balance

½ cup nonfat soy milk or skim milk

1 tsp vanilla extract

1 pre-made graham cracker crust (try to find one with no trans fat, such as Honey Maid)

Reese’s Peanut Butter Cups, chopped (optional)

Method:

Melt chocolate chips in microwave or in saucepan on stove. Combine melted chips with tofu, peanut butter, soy milk, and vanilla in food processor. Process until smooth and well blended. Pour into graham cracker crust. Refrigerate at least 2 hours until somewhat firm. If desired, sprinkle chopped peanut butter cups on top before serving.

Makes 12 servings.

Nutritional Info

Per serving:

390 kcals

26 g fat (7 g saturated, 1 g omega-3)

33 g carbohydrate

3 g fiber

11 g protein

4 comments:

  1. My grandma used to make that pie!! It was slightly different, obviously no Smart Balance. Aww, she was so great, and such a great cook! She loved peanut butter, which is probably why I am also addicted to it :) Thanks for the recipe!

    Question...do you ever eat Smart Balance peanut butter, and if so, does it ever smell fishy or taste fishy to you? As in it really smells like FISH.

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  2. Hi Gina,
    Thank you for your comments. I'm glad for you that your Grandma was a great influence within your life, which means so much as one becomes older.
    As for me, I really do eat the Smart Balance peanut butter, but I don't sense an aftertaste of fish. I also use Smart Balance light in cooking and on vegetables.
    I hope you have a wonderful day!
    Best regards,
    Anthony

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  3. I haven't had Smart Balance peanut butter, but the Smart Balance milk develops a very foul fishy smell and taste if you put in coffee. I guess it's from the added Omega-3. It makes coffee undrinkable.

    ReplyDelete
  4. Anonymous:
    Glad you stopped by; thanks for your comments.
    ~Anthony

    ReplyDelete