Almost Good For You Mini Chocolate Peanut Butter P... |
|
 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 12 |
|
These make a handy snack in the freezer, and you'll never know you're eating something light in calories and fat. I can almost make myself believe I'm eating something good for me while still enjoying my indulgence in sweets. Read more ... Ingredients:
9 reduced fat graham cracker squares, crushed finely |
2 tablespoons reduced-fat margarine, melted |
1 cup 1% milk or unsweetened soy milk |
1/2 cup, plus 1 tablespoon creamy peanut butter |
1 (1.4 ounce) package sugar-free chocolate pudding mix |
2 cups light or fat-free cool whip |
additional cool whip or redi-whip for serving |
Directions:
1. Line 12 muffin cups with paper liners.
2. In a small bowl, combine graham cracker crumbs and melted margarine.
3. Press crumb mixture into bottom of lined muffin cups (about 1 tablespoon of crumbs per muffin cup).
4. Bake at 350 degrees for 5 minutes; remove pan from oven and cool completely before filling.
5. In a large mixing bowl, beat the peanut butter and milk together on low speed.
6. Add the pudding mix and beat for 1 minute.
7. Fold in the Cool Whip; spoon mixture into the muffin cups.
8. Freeze for several hours or overnight.
9. To serve, remove fluffs from freezer, peel off liner and let stand at room temperature to soften slightly, about 5 minutes, and top with a tablespoon of Light or Fat Free Cool Whip or Redi-Whip.
10. NOTE: For a change in flavor, use vanilla pudding in place of the chocolate pudding - other flavors may work, too, but those are the only 2 flavors I've used to date.
|
|