Skinny Milk Chocolate Caramel Frozen Pies
Servings: 8 servings
Cost: $8
Ingredients
- 6 graham cracker sheets (reduced fat is fine)
- 3 tablespoons butter spread , melted
- 1 cup Cool Whip (I used fat-free)
- 1/2 cup fat free vanilla yogurt
- 1/2 teaspoon vanilla
- 4 teaspoons Milk Chocolate Caramel Kernel Seasons (or any flavor you like)
Instructions
- Line a 12-cup muffin pan with liners. Finely grind graham crackers in a food processor. Add to melted butter spread and stir until combined. Equally divide between each muffin liner. Press to compact (I use the bottom of a shot glass for this step).
- Stir Cool Whip, yogurt, vanilla, and Kernel Season's powder in a medium bowl. Equally divide it among the muffin cups. Freeze until solid, at least 3 hours.
- Let sit at room temperature for 5 minutes before serving. Top with caramel or chocolate sauce if desired.
Notes
Using the fat-free/low-fat equivalents I’ve listed, this recipe works out to be 2 WW Points+ per pie. (Adding caramel sauce will add more points.)
Nutrition
Calories: 114kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 125mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 0.5mg
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