Chocolate Peanut Butter Bombes

8 Servings | 25 minutes

Ingredients

• 1 package (8 ounces) fat-free cream cheese
• 3 tablespoons chocolate syrup
• 1/2 cup confectioners' sugar
• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
• 8 miniature peanut butter cups
• 1/2 cup fat-free hot fudge ice cream topping, warmed
• 2 tablespoons chopped salted peanuts

Directions

• Line eight 6-oz. ramekins or custard cups with plastic wrap; set aside. In a large bowl, beat cream cheese and chocolate syrup until smooth. Beat in confectioners' sugar; fold in whipped topping.
• Spoon into prepared cups; insert a peanut butter cup into the center of each. Cover and freeze for 4-5 hours or until firm.
• Invert bombes into dessert dishes; remove cups and plastic wrap. Drizzle with hot fudge topping and sprinkle with peanuts. Yield: 8 servings.

Nutrition Facts: 1 bombe equals 270 calories, 8 g fat (6 g saturated fat), 3 mg cholesterol, 224 mg sodium, 40 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 3 starch, 1 fat.

Chocolate Peanut Butter Bombes published in Light & Tasty June/July 2007, p34