Recipe - Peanut Butter Pie

1 One fourth cup Hot water;
One fourth cup Creamy Peanut Butter;
1 ounce Chocolate;
2 tablespoon Granulated Sugar Replacemant
1 One fourth cup Skim evaporated milk;
3 tablespoon Flour;
3 tablespoon Cornstarch;
2 Egg yolks,slightly beaten
1 teaspoon 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 HIGHFAT MEAT EXCHANGE + 1 FAT EXCHANGE
+ One half FRUIT EXCHANGE + PIECRUST EXCHANGE

Source: The Diabetic Chocalate Cookbook by Mary Jane Finsand

Brought to you and yours via Nancy O'Brion and her MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip