Peanut butter cakes are usually high in calories, so this dessert is a tasty treat rather than a healthy dessert. But this one an option that does not even require baking is diluted with low-fat ingredients, cream cheese and Greek yogurt. And chocolate and there are so many peanut butter here that you can hardly believe that it is less caloric than other peanut sweets pasta. Nutritional value of one serving: (12 tiles total) Calories 250, total fats 15 g., saturated fats g., proteins 6 g., carbohydrates 24 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 10 minutes Difficulty: easy Quantity: 12 tiles In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 24 pcs. chocolate chip cookies
- 3 tbsp. l melted butter
- 110 gr. melted drops of semisweet chocolate
- Cooking spray
Filling
- 110 gr. cream cheese Philadelphia or Mascarpone
- 1/2 tbsp. homogeneous peanut butter
- 1/2 tbsp. Greek yogurt (2% fat)
- 2/3 Art. powdered sugar
Sprinkling
- 1/4 Art. chopped roasted unsalted peanuts
- 1/4 tsp salt
Recipes with similar ingredients: chocolate chip cookies, chocolate chips (granules), Philadelphia cheese, mascarpone cheese, yogurt, Peanut Paste, Powdered Sugar, Peanuts
Recipe preparation:
- For cake: Cover a square shape of 20×20 cm with foil so that it hangs on both sides and sprinkle it lightly culinary spray. Grind chocolate chip cookies in the kitchen combine to small crumbs. Add melted butter and whisk again until the crumbs are covered with butter. Add melted chocolate and beat until mixture reaches the consistency of very wet sand. Press with a curved spatula mix to the bottom of the prepared form, cover it and place in refrigerator while cooking the filling. Wash the kitchen bowl combine harvester.
- For the filling and topping: In the bowl of the food processor put cream cheese, peanut butter, yogurt, icing sugar and whisk until smooth. Pour the mixture onto the cake and level with a spatula. Sprinkle with peanuts and salt. Cover and refrigerate for 4 hours or overnight until the filling is a little softer than cream cheese. Slice the knife along the edges forms to separate the cakes, pull the hanging edges of the foil, to stretch the workpiece and cut it into 12 pieces. Serve chilled.
