weight-watchers-milky-way-candy-1

INGREDIENTS  1x2x3x

For the “nougat”:

  • 6 oz. Fat Free Cream cheese
  • 2 Tbsp. Swerve confectioners sugar substitute
  • 2 Tbsp. Cocoa powder
  • ¼ tsp. Vanilla extract
  • ⅓ C. Almond flour

For the caramel:

  • ⅓ C. Swerve confectioners sugar substitute
  • ⅓ C. I Can’t Believe It’s Not Butter
  • 2 Tbsp. Heavy whipping cream

For the chocolate coating:

  • ⅓ C. Lily’s chocolate baking chips
  • 2 Tbsp.I Can’t Believe It’s Not Butter

INSTRUCTIONS 

  • In a mixing bowl, combine the cream cheese, 2 tablespoons Swerve sugar substitute, cocoa powder, vanilla extract and almond flour. Beat on high until smooth and creamy.
  • Fill the sections of a small silicone candy mold, mini muffin tin or other container ¾ of the way full with the “nougat” mixture, and freeze to set for at least 2 hours.
  • In a pot over medium heat on the stove, combine ⅓ cup Swerve sugar substitute, ⅓ cup of butter and 2 tablespoons of heavy whipping cream. Whisk the ingredients until well combined, and continue to cook down until it is golden brown and thickened to a caramel sauce.
  • Remove the caramel from the heat, and allow to cool slightly.
  • Pour the cooled caramel on top of the “nougat” filling in the candy mold.
  • Return the candy to the freezer to set for an additional hour.
  • Remove the fat bombs from the molds.
  • Place the Lily’s baking chips and 2 tablespoons of butter in a microwave safe bowl, and heat at 30 second intervals until completely combined and melted.
  • Dip the candy bites into the chocolate mixture to coat, and place onto a foil or parchment lined tray to set. Return the candy to the freezer to set completely for at least 30 minutes.
  • Store uneaten candy in an airtight container in the freezer.

NOTES

3 Weight Watchers Smartpoints

NUTRITION

Calories: 99kcalCarbohydrates: 13gProtein: 2.3gFat: 8.3gSaturated Fat: 2.6gTrans Fat: 0.2gCholesterol: 2.1mgSodium: 115.9mgFiber: 2.5gSugar: 1.2gWeight Watcher Smart Points: 3

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