Low-Fat Peanut Butter Pie

1 (12-ounce) can evaporated skim milk
1 (1/4-ounce) envelope plain gelatin
1 (8-ounce) package low-fat cream cheese (Neufchatel), softened
1/2 cup confectioners (10x) sugar
3/4 cup reduced-fat creamy peanut butter
3 teaspoons vanilla extract
1 (9-inch) prepared low-fat graham-cracker crust

1. Whisk milk and gelatin together in medium-size heavy saucepan set over low heat.
Whisk constantly until mixture boils and gelatin dissolves completely (about 2 minutes).
Transfer to heatproof bowl and cool 15 minutes.

2. Meanwhile, beat cream cheese and 10X sugar at low mixer speed in large bowl until
smooth (about 1 minute). Scrape down sides of bowl, add peanut butter and vanilla,
and beat 1 minute more. Again scrape down sides of bowl.

3. With mixer still at low speed, slowly add milk-gelatin mixture and beat until very
smooth (about 2 minutes.) Don't forget to scrape down sides of bowl at half time.

4. Set pie crust in 10-inch pie pan or on small baking sheet (this is to catch any spills),
then carefully pour in peanut butter filling (it will come right to top of crust).

5. Set uncovered in refrigerator and chill several hours until set.

6. Cut into wedges and serve.

Makes a 9 inch pie: 264 calories, 13 g fat, 17 mg cholesterol and 275 mg sodium.