Peanut Butter/Cool Whip Treat
Prep time: 10 mins
Total time: 10 mins
Serves: 12
3 Tablespoons Peanut Butter
1 small tub Cool Whip (Reduced Fat)
Hershey’s Sugar Free Chocolate Syrup
Instructions
1.Mix the Cool Whip and Peanut Butter together
2.Spoon into 12 lined cupcake tins
3.Drizzle with chocolate syrup and freeze
The consistency was very creamy. Probably would leave it in the fridge for 20 minutes each time. But they are so good for only 1
It’s about that season. Started off strong with minestrone soup with all the vegetables -Spinach, potatoes, tomatos, bokchoy, green beans, carrots and celery. Ingredients Instructions
COOK TIME:40minutes mins TOTAL TIME:55minutes mins YIELD: 8 servings Ingredients For the Filling: For the Nut Topping: Instructions Nutrition Serving: 1crisp, Calories: 185kcal, Carbohydrates: 24g, Protein: 3.5g, Fat: 10g, Saturated Fat: 0.5g, Sodium: 38mg, Fiber: 4g, Sugar: 18.5g – W..W Points: 7
Recipe makes 25 regular sized muffins. These are zero weight watchers points each, they came out so light and fluffy. Ingredients Instructions
This delicious light and creamy Pumpkin Fluff is just 2 Smart Points per serving on Weight Watchers Freestyle Plan, myWW Blue Plan, myWW Purple plan
