Peanut Butter Cups Directions:
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In a large bowl, combine the fat-free Cool Whip and PB2 powder.
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Mix until the PB2 powder is fully incorporated and smooth.
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Divide the mixture evenly into seven cupcake liners placed in a muffin tin.
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If desired, drizzle a swirl of sugar-free chocolate syrup on top of each portion.
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Freeze the peanut butter cups for 4-5 hours until they are firm and set.
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Enjoy straight from the freezer or allow them to soften for a few minutes before serving.
WW Points Calculation
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Fat-free Cool Whip, 1 container → 8.00
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PB2 Powder, 2 tbsp → 1.00
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Sugar-Free Chocolate Syrup, drizzle → 0.00
Points Information:
Total Points: 9.00
Servings: 7 cups
Points per serving: 1.29
Nutrition Information
Calories: 54
Fat: 1g
Protein: 2g
Carbohydrates: 9g
Sugar: 3g
Sodium: 28mg
I'm waiting for your comments! Enjoy!
