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Peanut Butter Cheesecake Cups -- e-w

Source of Recipe

Light & Tasty 2005 � M. Lewis; Sanford, MA
Peanut Butter Cheesecake Cups

Plan ahead�needs to chill for at least 1 hour.

Serves: 8

3/4 c. graham cracker crumbs, �divided�
1 8-oz. pkg. reduced-fat cream cheese
1/3 c. reduced-fat creamy peanut butter
1-1/2 tsp. sugar
1 8-oz. carton frozen fat-free whipped topping
1 T. salted peanuts, finely chopped

Sprinkle 4 tsp. graham cracker crumbs into eight individual serving dishes. In a large mixing bowl, beat the first 3 ingredients until smooth. Reserve 8 tsp. of whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into peanut butter mixture; spoon over crumbs. Cover and refrigerate for at least 1 hour.

Sprinkle with remaining graham cracker crumbs. Top with reserved whipped topping and sprinkle with peanuts.

1 serving equals: 214 calories�11 gm fat (5 gm saturated)�20 mg cholesterol�247 mg sodium�21 gm carbohydrate�1 gm fiber�7 gm protein ++++ Exchanges: 2 fat�1-1/2 starch ++++ WWP: 5