Crust:
36 Reduced-Fat Chocolate Wafers
¼ cup SPLENDA® No Calorie Sweetener, Granular
5 tbsp light butter, melted
Peanut Butter Center:
½ cup SPLENDA® No Calorie Sweetener, Granular
3 tbsp reduced fat peanut butter
3 tbsp reduced fat cream cheese
Chocolate Filling:
4 oz unsweetened chocolate
8 oz reduced fat cream cheese
1 ¾ cup SPLENDA® No Calorie Sweetener, Granular
½ cup skim milk
½ cup egg substitute
1 tsp vanilla
2 oz sugar-free chocolate, melted (optional)
Preheat oven to 350 degrees F.
To make crust, crush cookies into fine crumbs.
Blend all crust ingredients together in a small bowl.
Stir until well blended. Set aside.
To make peanut butter center, place all ingredients in a small bowl.
Mix until well blended. Set aside.
To make chocolate filling, melt chocolate in small saucepan over low heat.
Set aside.
Place cream cheese and Splenda Granular in a small mixing bowl.
Beat until soft.
Slowly add skim milk.
Mix, using a wire whisk, until smooth.
Add melted chocolate. Stir well.
Add egg substitute and vanilla.
Mix until well blended. Set aside.
To assemble cups, place 24 mini-size foil baking cups on a sheet pan.
Evenly divide crust between the 24 baking cups.
Firmly press crusts into the bottom of the cups.
Place approximately ½ tsp of the peanut butter center in the center of each crust-lined baking cups.
Spoon chocolate filling into each baking cups.
Firmly tap sheet pan on countertop to remove any air bubbles.
Bake in a preheated 350 degrees F oven 10-15 minutes, or until slightly firm to the touch.
Chill for approximately 2 hours before serving.
Drizzle optional melted chocolate over the top for a garnish.
Sugar: 21g
:
Calcium: 37mg
Calories: 197kcal
Carbohydrates: 30g
Cholesterol: 9mg
Fat: 9g
Fiber: 1g
Iron: 1mg
Potassium: 122mg
Protein: 3g
Saturated Fat: 5g
Sodium: 142mg
Vitamin A: 134IU
