Crockpot PB & Hot Fudge Pudding Cake
Source of Recipe
WW Message Boards (TWOJULYBABIES)
Recipe Introduction
Points: 5
Servings: 6
List of Ingredients
1/2 cup all-purpose flour
1/4 cup McNeil Nutritionals SPLENDA (R) No Calorie Sweetener
3/4 tsp baking powder
1/3 cup fat-free skim milk
1 Tbsp canola oil
1/2 tsp vanilla extract
1/2 cup McNeil Nutritionals SPLENDA (R) No Calorie Sweetener
3 square unsweetened baking chocolate square(s)
1 cup water
1/4 cup peanut butter
Recipe
Combine the flour, 1/4 cup Splenda and baking powder. Add milk, oil, and vanilla; stir. Mix in the peanut butter. Pour into a Crock pot. Using the same bowl, combine 1/2 cup Splenda, and cocoa powder/ baking squares. Add 1 cup boiling waer. Pour over the batter in the slow cooker, do not stir.
Cover and cook on high for 2 to 3 hours.
Notes:
Ideally, you would want to use 3 TBSP of unsweetened cocoa powder instead of the baking squares. it makes it easier to mix.
Only 2 points on the CORE plan.
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