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1
Preheat oven to 350F.
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2
Crush cookies into fine crumbs.
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3
Blend all crust ingredients together in a small bowl and stir until well blended, set aside.
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4
Make peanut butter center by placing all center ingredients in a small bowl and mix until well blended, set aside.
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5
Chocolate filling:.
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6
Melt chocolate in small saucepan over low heat, set aside.
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7
Place cream cheese & SPLENDA Granular in a small mixing bowl, beat until soft.
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8
Slowly add skim milk using a wire whisk, mix until smooth.
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9
Add melted chocolate, stirring well.
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10
Add egg substitute and vanilla, mix until well blended, set aside.
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11
Assembling:.
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12
Place 24 mini size foil baking cups on a sheet pan or in mini muffin tin.
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13
Evenly divide crust between the 24 baking cups.
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14
Firmly press crusts into the bottom of the cups.
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15
Place approximately 1/2 tsp of the peanut butter center mix in each crust-lined baking cup.
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16
Spoon chocolate filling into each baking cup.
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17
Firmly tap pan on countertop to remove any air bubbles.
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18
Bake in a preheated oven 10-15 minutes, or until slightly firm to the touch.
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19
Chill for approximately 2 hours before serving.
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20
Drizzle optional melted chocolate over the top for a garnish.
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21
Nutrition Information per serving.
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22
Total Calories 105.
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23
Calories from fat 55.
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24
Total fat 7 g.
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25
Saturated fat 0.4 g.
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26
Cholesterol 10 mg.
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27
Sodium 80 mg.
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28
Total Carbohydrate 10 g.
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29
Sugars 3 g.
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30
Dietary Fiber 1 mg.
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31
Protein 4 g.
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32
Exchanges Per Serving: 1 starch, 1 fat.
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33
This recipe, when compared to a traditional recipe, has a 73% reduction in calories, a 64% reduction in fat, an 81% reduction in carbohydrates, and an 88% reduction in sugars!
