Frozen Peanut Butter Cups Directions:
• Mix powdered peanut butter with water as directed until smooth.
• Stir in Greek yogurt, powdered sugar substitute, and vanilla extract until combined.
• Melt chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring each time.
• Line a mini muffin tin with 12 paper liners.
• Spoon half of the melted chocolate into the liners and spread to cover the bottom. Freeze for 5 minutes.
• Divide the peanut butter mixture evenly over the chocolate layer.
• Cover each cup with the remaining melted chocolate.
• Freeze for 1 hour or until completely set.
• Remove from the liners and store in the freezer.
WW Points Calculation
Powdered peanut butter (PB2) – 1.00
Fat-free Greek yogurt (Fage 0%) – 0.00
Swerve Confectioners, vanilla extract – 0.00
Lily’s Dark Chocolate Chips (1/2 cup) – 8.00
Coconut oil (1/2 tsp) – 2.00
Points Information:
Total Points: 11.00
Servings: 12 mini cups
Points per serving: 1.00
Nutrition Information
Calories: 42
Fat: 2.3 g
Protein: 2.6 g
Carbohydrates: 4.4 g
Sugar: 0.9 g
Sodium: 39 mg
I'm waiting for your comments! Enjoy!
