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Add a photoMy own (low-fat) twist on a Peppridge Farm recipe. These easy pastry dough cups mix my two favorites (pb & chocolate). The gooey peanut butter and melty chocolate paired with the flaky filo dough cup are a fabulous and fun way to end any meal! Keep in mind that although I've subbed the ingredients with some low fat ones, it's perfectly acceptable to use the regular
Ingredientes
- 1/2 package of pastry dough (i think I owe it to Pepperidge Farm to recommend their product)
- 18 teaspoons of Better n' Peanut Butter (healthy peanut butter spread from Trader Joe's)
- 1 large bar of dark chocolate broken into 18 squares
- Low-fat Cool-Whip
Direcciones
- Allow pastry dough to thaw for 30 minutes before preparation
- Preheat oven to 400 degrees
- Place dough onto floured cutting board
- Cut dough into 18 ( 3") squares
- Put squares into muffin cups
- Place 1 teaspoon of peanut butter into each cup
- Top each basket off with 1 square of chocolate
- Bake 12 minutes or until the pastry dough is golden brown
- Remove the cups from the muffin pan, allow to cool, and then plate
- Top each one off with a teaspoon of low-fat cool whip
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