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
Recipe by If You Have An Egg You Have Hope at https://www.ifyouhaveanegg.com/pb-chocolate-frozen-cupcakes/