For the crust:

  • 1 cup old-fashioned oats
  • ¼ cup whipped buttery spread (like Smart Balance)
  • ¼ cup unsweetened applesauce
  • 3 Tbsp powdered peanut butter
  • 2 tsp Splenda or other calorie-free sweetener
  • ½ tsp cinnamon
  • ¼ tsp salt

For the Filling:

  • ½ cup powdered peanut butter (water to reconstitute)
  • 1 ½ cups fat-free plain Greek yogurt
  • ½ cup light/reduced-fat cream cheese, room temperature
  • 2 tbsp creamy peanut butter (No sugar added)
  • 2 Tbsp Splenda or other calorie-free sweetener
  • 1 ½ tsp vanilla extract
  • 1/8 tsp salt


Preheat oven to 350 degrees. Spray a 9” pie pan (or 8” square baking dish) with nonstick spray. Place oats in a small blender or food processor and pulse until reduced to the consistency of coarse flour. In a small, microwave- safe bowl, microwave butter for 30 seconds or until melted. In a large bowl, combine ground oats, melted butter, and remaining crust ingredients. Mix until uniform with the consistency of wet sand. Evenly distribute mixture along the bottom of the pie pan, using your hands or flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan. Bake until firm, about 10 minutes. Let cool completely, about 20 minutes.
Meanwhile, make the filling. In a second large bowl, combine the powdered peanut butter/peanut flour with 1/3 cup water and stir until uniform. Add all remaining filling ingredients to the bowl. Mix until smooth and uniform. Top crust with filling and smooth out the tip. Refrigerate until firm, at least 4 hours.

Makes 8 servings
Serving size: ½ cup


Calories 198
Fat 11.3 g
Saturated Fat 3.4 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 1.8g
Cholesterol 10.0mg
Sodium 307.9mg
Potassium 7.5mg
Carbohydrate 15.4g
Fiber 2.8g
Sugar 4.9g
Protein 11.1g