Fluff-tastic Frozen Peanut Butter Cups - 2 Points each
Found this awesome recipe on the Aimee's Adventures site. Aimee has tons of great recipes! It sounds YUMMY!
1 (8 oz.) Container Fat Free Cool Whip
1/3 Cup Reduced Fat Creamy (or Chunky) Peanut Butter
1/4 Cup Hershey's Light Chocolate Syrup
Line a 12 cupcake pan with cupcake holders (foil ones work best). Combine 1 Cup of Cool Whip and the peanut butter, with a whisk. Fold in remaining Cool Whip. Divide the mixture into the liners evenly (approx. 2 1/2 tablespoons each). Top each cup with a dollop of chocolate syrup. Freeze. Serves: 12 Per Peanut Butter Cup: 73 Calories; 2g Fat, 2g Protein; 10 carbs, Fiber: 0g (2 WW points per peanut butter cup)
1 (8 oz.) Container Fat Free Cool Whip
1/3 Cup Reduced Fat Creamy (or Chunky) Peanut Butter
1/4 Cup Hershey's Light Chocolate Syrup
Line a 12 cupcake pan with cupcake holders (foil ones work best). Combine 1 Cup of Cool Whip and the peanut butter, with a whisk. Fold in remaining Cool Whip. Divide the mixture into the liners evenly (approx. 2 1/2 tablespoons each). Top each cup with a dollop of chocolate syrup. Freeze. Serves: 12 Per Peanut Butter Cup: 73 Calories; 2g Fat, 2g Protein; 10 carbs, Fiber: 0g (2 WW points per peanut butter cup)
posted by Cindy-Lou | 1:21 PM
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