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Chocolate Peanut Butter Bombes
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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
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.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |