PEANUT BUTTER CUPS
Makes 12 Servings
1 Serving = 1 PointsPlus™
2 TBSP Creamy Peanut Butter
2 TBSP Chocolate Syrup
1 8-oz. container Cool Whip Free
1. Melt peanut butter in microwave for @20 seconds or until smooth.
3. Fold mixture into the Cool Whip Free in a medium bowl until well combined. DO NOT STIR OR MIX......seriously FOLD!!!!
4. Spoon into 12 paper-lined muffin cups.
5. Freeze @ 1 hour.
MY SPIN: I used Low Sodium Better'n Peanut Butter. I used Smucker's Sundae Syrup, Fat Free, Chocolate the first time I made these. Why you (didn't) ask? Because that's what I had on hand! This time I used the Hershey's Sugar Free Syrup. I left mine in the freezer for @an hour and it came out like a mousse and was extremely yummy! I gave this recipe to my friend Susan and hers came out harder....she said kinda like a Reese's PB Cup. Mine would be eaten with a spoon....I used a teaspoon (versus a shovel) and got 4 yummy bites. Susan said you can't just nibble on them when they get harder because they'll melt. Either way......MAKE 'EM!!!! I mean c'mon!!! ONE POINTSPLUS™!!!
I would actually make this for company but instead of putting it into muffin cups, I think I'd use ramekins or those cutesie parfait cups and make them a 2 PointsPlus™ dessert instead. And I can envision maybe some cocoa sprinkled on top.......
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*