93 Calories!! Frozen Chocolate Peanut Butter Cups OHYEAH!
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![luckygirlblue78](https://dakd0cjsv8wfa.cloudfront.net/images/photos/user/f266/4016/adb3/bbf0/d7ea/2f17/b68d/c5890547afd462477d56f83e8b7176e77655.jpg)
luckygirlblue78
Posts: 29
in Recipes
Oh yeah! This is my version of the AWESOME recipe thread going on here for the last few days. I subbed regular graham crackers, Better 'N Peanut Butter, and unsweetened Vanilla Almond Milk, for fewer calories. SO GOOD!! ![:D :D](https://community.myfitnesspal.com/en/resources/emoji/lol.png)
Ingredients:
2 full Graham Cracker sheets, (4 squares/8 sticks)
2 tbsp Country Crock Lite, melted
1 cup unsweetened Vanilla Almond Milk
9 tbsp 'Better 'N Peanut Butter'
1 dry package Jell-O, Sugar Free/Fat Free Chocolate Fudge
32 tbsp Cool Whip Free
Instructions:
Line 12 muffin cups with paper liners.
Crush Grahams, add margarine and microwave for 20 seconds, till melted. Mix well
Press even amounts of crumb mixture into bottom of lined muffin cups
Bake at 350 degrees for 5 minutes- remove pan from oven and cool completely before filling.
In a large mixing bowl, beat the Peanut Butter and Almond Milk together till well mixed.
Add the pudding mix and beat for 1 minute.
Fold in the Cool Whip then spoon mixture into the muffin cups.
Freeze for several hours or overnight.
To serve, remove Peanut Butter Cups from freezer, peel off liner and let stand 5 mins, at room temperature to soften.
Top with a dollop of cool whip, or not, ENJOY!!! ;D
![:D :D](https://community.myfitnesspal.com/en/resources/emoji/lol.png)
Ingredients:
2 full Graham Cracker sheets, (4 squares/8 sticks)
2 tbsp Country Crock Lite, melted
1 cup unsweetened Vanilla Almond Milk
9 tbsp 'Better 'N Peanut Butter'
1 dry package Jell-O, Sugar Free/Fat Free Chocolate Fudge
32 tbsp Cool Whip Free
Instructions:
Line 12 muffin cups with paper liners.
Crush Grahams, add margarine and microwave for 20 seconds, till melted. Mix well
Press even amounts of crumb mixture into bottom of lined muffin cups
Bake at 350 degrees for 5 minutes- remove pan from oven and cool completely before filling.
In a large mixing bowl, beat the Peanut Butter and Almond Milk together till well mixed.
Add the pudding mix and beat for 1 minute.
Fold in the Cool Whip then spoon mixture into the muffin cups.
Freeze for several hours or overnight.
To serve, remove Peanut Butter Cups from freezer, peel off liner and let stand 5 mins, at room temperature to soften.
Top with a dollop of cool whip, or not, ENJOY!!! ;D
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Replies
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pretty clever.. thanks!0
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Wow! I've also noticed the increased amount of awesome recipes being posted lately. I definitely need to give this a try0
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bump0
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Bump0
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totally going to try this!0
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"BUMP" sounds yummy!!!0
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ooooh. Those sound good!0
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So Nutrition. Each of 12 cups has:
-92 calories,
-2 grams of fat,
-14 carbs,
-2 grams of protein,
-1 gram of fiber,
Enjoy!0 -
These sound great but most of those ingredients don't exist in the UK - so unfair lol!0
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that sounds good going to give that one a try0
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Mmm must try! & I'll bet you could substitute UK items. Shouldnt be too hard but I don't know what you guys have.0
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Haha I'm not sure we get *any* of those ingredients in the UK!!0
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Bump! Sounds so yummy! PB cups are my downfall0
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Do you use regular size muffin cups, or the miniature cups? I'm hoping its the regular size!0
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bump0
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bump what is better than peanut butter0
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Bump. Bump!!! Bump!!!!! Gotta try this one!!!!!!!!0
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Do you use regular size muffin cups, or the miniature cups? I'm hoping its the regular size!
*It is! Regular sized muffin cups. The 'Better 'N Peanut Butter' I found at Trader Joe's.
Yummy!0 -
Wonder if there would be a way to have the p.b. layer and the choc. layer seperate on these???0
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bump0
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