Peanut Butter Whip Directions:
- In a large mixing bowl, combine the peanut butter with the fat-free frozen whipped topping. If using powdered peanut butter, reconstitute it according to the package instructions before mixing.
- Using an electric mixer, blend the mixture until smooth and well combined.
- Transfer the whipped mixture into a piping bag.
- Pipe the mixture evenly into cupcake liners placed in a muffin tin.
- Place the muffin tin in the freezer and allow the treats to freeze until solid, approximately 2-3 hours.
- Once frozen, warm the sugar-free hot fudge sauce in the microwave for 20-30 seconds until slightly thinned.
- Drizzle the warmed fudge sauce over the frozen peanut butter whips.
- Optionally, garnish with sprinkles or sugar-free chocolate chips.
- Serve immediately or store in the freezer until ready to enjoy.
WW Points Calculation:
- Natural peanut butter (3 tablespoons): 9 points
- Fat-free frozen whipped topping (8 ounces): 0 points
- Sugar-free hot fudge sauce (1 tablespoon): 1 point
Total Points: 10
Servings: 6
Per Serving: Approximately 1.5 points
Nutrition Information:
- Calories: Approximately 80 per serving
- Fat: 5g
- Protein: 3g
- Carbohydrates: 6g
- Sugar: 2g
- Sodium: 60mg
I'm waiting for your comments! Enjoy!
