Chocolate Peanut Butter Lasagna
Yield: 9 servings Click here to track the points on your Weight Watchers app.
Ingredients
- 3 oz. pretzel sticks
- 2 teaspoons honey
- 1 teaspoon water
- 8 oz. fat free Cool Whip (thawed)
- 4 tablespoons PB2 powder
- 3 tablespoons water
- 1 box sugar free instant chocolate pudding (1.4 oz.)
- 2 cups skim milk
Instructions
- Preheat oven to 350 degrees F.
- Place 3 oz. of pretzel sticks in a large zip up bag and use a meat mallet to break them into smaller pieces. Do not turn them into crumbs.
- Place the pretzel pieces in a medium bowl. In a small bowl add the 2 teaspoons honey and 1 teaspoon warm water. Mix together then add it to the pretzels. Stir together so the honey is on all of the pretzels.
- Spray an 8x8 baking pan with no-stick cooking spray, then add the pretzels. Spread the pretzels evenly across the pan. Bake for 5 minutes then let it cool.
- In a small mixing bowl add the PB2 powder and 3 tablespoons water. Stir together until smooth. Fold in 4 ounces of the Cool Whip and spread over the pretzels. Place in the freezer for 1 hour.
- Whisk together the chocolate pudding and skim milk. Spread half of the pudding over the peanut butter layer and put in the freezer for 1 hour. (I calculated the points using only half of the pudding)
- Spread the remaining Cool Whip over the pudding layer. Place in the freezer for 1 hour. (I let it sit out at room temperature for about 20 minutes before serving)
Notes
NUTRITION INFORMATION:
1 of 9 servings
126 calories, 1g total fat, 0g saturated fat, 216mg sodium, 21g total carbohydrate, 6g sugar, 0g fiber, 4g protein (myfitnesspal.com)