I love it when members of the If You Have an Egg Group on Facebook share ideas. This week we were talking about #smartpointswapouts during our Weekly Live Chat and there have been more great ideas than any of us probably have time to try in any given week.
In Chat #181 we focused on SmartPoint Swap Outs where we take foods with high SP values and swap them out for lower point alternatives. Jennifer Nicole shared this swap out in our If You Have An Egg Facebook group and I knew I had to share it with you all because it’s just that good!
If you’ve got a sweet tooth these frozen cupcakes are the perfect swp out for your favorite dessert! And at only 3 SP per serving, this is a choice you can feel good about.
PB & Chocolate Frozen Cupcakes
Prep
Cook
Total
Yield 9 cupcakes
Ingredients
- 8 oz container Light or Reduced Fat Whipped Topping
- 6 Tbsp PB2 Powder (or similar)
- 36 each Lily’s Chocolate Chips
- ½ cup Nonfat Plain Greek Yogurt
- 1 oz Sugar-free Peanut Butter Skinny Syrup
- Drizzle of Sugar Free Chocolate Syrup
Instructions
- Add all ingredients except the chocolate chips and chocolate syrup together in a bowl and mix until combined
- Pour the batter into paper or silicone muffin cups
- Add 4 of the Lily’s chips on top and drizzle with the chocolate syrup
- Freeze until solid (about 3 hours)
Courses Dessert
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