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Frozen Peanut Butter Cups

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These peanut butter cups are to die for!! They are easy to make, super low in points and DELICIOUS!!!

I’ve had frozen peanut butter cups made with Cool Whip and regular peanut butter.

Don’t get me wrong, it tastes great! But I wanted to lighten it up a bit.

What I did to lighten them up was used fat free Cool Whip and PB2 instead of peanut butter. I couldn’t even tell a difference.

I was scraping the bowl because I didn’t want to waste any. I also used sugar free chocolate syrup because it is 0 points.

I used more water than what the PB2 calls for, that’s because I wanted it a little more creamy. It made it easier to fold the Cool Whip in.

This recipe is really easy to make, and it’s a fun one to have the kids help you with. My youngest daughter loves these!

Although she likes helping me make them, she definitely enjoys eating them more.

The first time she helped me with this recipe she had no idea what the PB2 was. I can’t blame her, I think I had the same reaction at first.

I honestly don’t think you can tell that it’s not peanut butter in this recipe.

Click here to view your WW Personal Points and track it on your app.

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If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

Frozen Peanut Butter Cups – Weight Watchers Freestyle
Prep Time
15 mins
Freeze time
1 hr 15 mins
 

Yield: 24 frozen peanut butter cups (1 point each for blue, green and purple)

Click here to view your WW Personal Points and track it on your app.

Course: Dessert, Side Dish
Cuisine: American
Keyword: dessert, weightwatchers, ww
Servings: 24 frozen peanut butter cups
Ingredients
  • 1 8 oz. fat free Cool Whip thawed
  • 8 tablespoons PB2 Powdered Peanut Butter
  • 6 tablespoons water
  • sugar free chocolate syrup
Instructions
  1. In a medium bowl mix the PB2 and water until smooth.

  2. Fold in the Cool Whip.

  3. Line a mini muffin pan with mini muffin liners. Spoon in the mixture.

  4. Put in the freezer for 15 minutes, then drizzle on the chocolate. Place back in the freezer until it is completely frozen, about an hour.

Recipe Rating




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Teresa

Monday 1st of June 2020

instead of choolate I added a dab of sugar free strawberry topping for a pbj kind of thing. hoping they turn out yummy

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