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Frozen Peanut Butter Cups
"Borrowed" this recipe from the Weight Watcher section of our forum.
1 (8 oz.) Container Fat Free Cool Whip 1/3 Cup Reduced Fat Creamy Peanut Butter (natural for SBD) 1/4 Cup Hershey's Light Chocolate Syrup (SF for SBD) Line a 12 cupcake pan with foil liners. Combine 1 Cup of cool whip with 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 1 teaspoon of chocolate syrup. Freeze. After frozen, remove from pan and place in a freezer bag or container. These are best eaten with a spoon. Serves: 12 Per Serving: 73 Calories; 2g Fat (29.4% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 51mg Sodium |
I just made this today and it was AWESOME. Certainly helped with the chocolate and PB craving I had that usually ONLY Resse's can help.:cp:
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