Servings: 24Time: 10 mins Difficulty: easyPrint
Yield: 24 frozen peanut butter cups (1 Freestyle point each)
1 (8 oz) tub fat free Cool Whip, thawed
8 tablespoons PB2 Powdered Peanut Butter
6 tablespoons water
Sugar free chocolate syrup
[irp posts=”11958″ name=”My Favorite Peanut Butter Cookies”]
In a medium bowl mix the PB2 and water until smooth.
Fold in the Cool Whip.
Line a mini muffin pan with mini muffin liners. Spoon in the mixture.
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.