I served my Thanksgiving company this dessert today, and they asked me if I had the recipe. I told them it was one I’d made up myself, and they asked me to write it down and put it on Pinterest.  To do that, I need to publish it on the Internet, so that is why this recipe is my blog entry for  today. Please keep in mind that although it is low carb, sugar free and also a  source for protein and calcium  its fat content is still relatively high. Hope everyone is having a wonderful, grateful, and fun-filled Thanksgiving.

Sugar Free Peanut Butter Chocolate Delight


1/2 c Cream cheese

1/4 c Plain Greek yogurt

1/8 c Hershey’s Kitchens Sugar Free Chocolate Chips

1/2 t Vanilla

1/2 C plus 2 T Splenda

1/4 C sugar free peanut butter (plain or crunchy)


  • Soften cream cheese in microwave until semi-soft yet not warm (about 20-30 seconds on high, depending on microwave)
  • Add yogurt and vanilla  to softened cream cheese; mix throughly
  • Add Splenda, mix vigorously until well blended
  • Blend in peanut butter
  • Add sugar free chocolate chips, mix until evenly distributed throughout mixture

Serve as is or chilled, depending on your preference