Frozen Peanut Butter Cups Directions:
- In a small bowl, mix the powdered peanut butter with water according to the package directions until smooth.
- Stir in the Greek yogurt, powdered sugar substitute, and vanilla extract until well combined.
- In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.
- Line a mini muffin tin with 12 paper liners.
- Spoon half of the melted chocolate mixture into the bottom of each liner, spreading it slightly to cover the base. Place the muffin tin in the freezer for about 5 minutes to allow the chocolate to set.
- Once set, spoon the peanut butter mixture evenly over the chocolate layer.
- Pour the remaining melted chocolate over the peanut butter layer, spreading it to cover the peanut butter completely.
- Place the muffin tin back in the freezer and freeze for at least 1 hour, or until the peanut butter cups are fully set.
- Once set, remove the peanut butter cups from the muffin tin and peel off the paper liners. Store the peanut butter cups in an airtight container in the freezer until ready to serve.
WW Points Calculation:
- Powdered Peanut Butter (1/2 cup): 8 points
- Fat-Free Greek Yogurt (1/4 cup): 0 points
- Powdered Sugar Substitute (2 tbsp): 0 points
- Vanilla Extract (1/2 tsp): 0 points
- Sugar-Free Chocolate Chips (1/2 cup): 6 points
- Coconut Oil (1/2 tsp): 1 point
Total Points: 15 points
Servings: 12
Points per Serving: 1.25 points per cup
Nutrition Information (per serving):
- Calories: Approximately 45 kcal
- Fat: 2-3g
- Protein: 2g
- Carbohydrates: 5-6g
- Sugar: 1-2g
I'm waiting for your comments! Enjoy!
