Love the classic combination of creamy peanut butter and chocolate? You’ll LOVE this recipe!
Fit Whip Peanut Butter Cups
For when you want to be naughty and nice! These treats are a great way to indulge a little extra without going totally overboard :)
Peanut Butter Filling
- 5.3 oz Okios Triple Zero Greek Vanilla Yogurt
16 g Peanut Butter
16g = 1 Tbsp
38 g Fit Whip
38g = 2 Scoops = 1 Serving
12 g PB2 Powdered Peanut Butter
12g = 2 Tbsp = 1 Serving
- 1/4 Cup Water can also use milk/liquid of choice
- 1/2 Cup Chocolate Chips
Line 6 muffin tins with one cupcake liner each.
For the chocolate shell, melt chocolate chips in microwave as directed on package.
Use a spoon to pour a thin layer, about 1/2 Tablespoon, of chocolate to bottom of muffin tins/paper cups. You will have 1/2 of the chocolate left, still, for the toppings. Put aside to allow chocolate to set while you make the filling.
For Filling, mix together Yogurt, Peanut butter, Fit Whip and PB2 in a bowl. Add water or milk until the consistency is creamy and spreadable.
Use a knife or spoon to spread the peanut butter filling on top of chocolate cups, about ¼ inch high. Divide evenly among all 6 cups. Add a spoonful of melted chocolate on top.
Reheat remaining chocolate so that it is once again melted and pour ~1/2 Tablespoon on top of each cup. Divide evenly among each peanut butter cup.
Freeze for 30-40 minutes or let sit in refrigerator for 1 hour to set. Enjoy!!!
Nutrition Facts per Fit Whip Peanut Butter Cup:
- Calories: 137
- Fat: 5.8g
- Carbs: 14.5g (net carbs 11.2g)
- Fiber 3.3g
- Protein: 7.3g