Ingredients
- 1 oz chocolate wafer(s), about 5 cookies
- 1/4 tsp mint extract
- 1 tsp unsweetened cocoa powder
- 7 oz fat free whipped topping, about 1 whole aerosol can
- 1/4 cup(s) fat free skim milk
- 3 piece(s) Weight Watchers by Whitman's Mint patties, frozen, chopped
- 2 Tbsp chocolate syrup
- 6 Tbsp whipped topping light or fat free, vanilla or chocolate
Preparation
Step 1
1. Line six muffin holes with foil muffin liners.
2. In a blender, combine wafers, extract, cocoa, fat-free whipped topping and milk; blend until completely combined. Divide mixture among prepared muffin liners; freeze for at least 2 hours.
3. Just before serving, top each with 1/6 of mint patties, 1 teaspoon chocolate syrup and 1 tablespoon whipped topping. Yields 1 dessert per serving.
Notes
This easy chocolate dessert can be made in several flavors. For a pure chocolate treat, replace the mint extract with chocolate or vanilla extract and swap the mint patties for an ounce of mini chocolate chips (could affect PointsPlus values).
Can also use 100 calorie cookie packs for wafers. Crush 1/2 pkg in bag, then put a fine layer on bottom of cupcake tin. Use vanilla instead of mint extract, & 8 oz container of lite cool whip. Put 1 1/2 pkgs of the 100 calorie chocolate cookies in the blender. (equivalent to about 5 wafer cookies). To serve, topped with canned whipped cream, fresh raspberries & blueberries on top and around plate & lite caramel sauce all around.