I love Reese's Peanut Butter Cups! Unfortunately, they aren't the most healthiest of snacks. Through playing around in the kitchen, I decided to mix 5 tablespoons of Better'n Peanut Butter and Cool Whip Light (8 oz.) As a result, you have the peanut butter taste with the texture of fluffy, light whip cream.
This would be a great topping for cupcakes, waffles or pancakes or simply as a quick and low point "spread" on a slice of toast. Another way to use this whip cream is to sandwich it between 2-low point chocolate cookies and freeze! I went to the Patchwork Festival over the weekend and (guilty!) I had a few bites from Chunk-n-Chip. The frozen peanut butter whip cream can turn into a low point ice cream cookie! Rather than going to your favorite ice cream shop just top chocolate or vanilla ice cream with a dollop of this peanut butter whip cream.
Mmmm...heaven!
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