MINI CRUSH JELLY CUP RECIPES

Name: Mini peanut butter and jelly cupcakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 6 Tbsp Powdered peanut butter; 3 tsp Water warm; 1 Tbsp Canola oil; 1 item(s), large Egg(s); 0.333 cup(s) Unsweetened applesauce; 3 Tbsp Sugar; 0.5 cup(s) All-purpose flour; 0.25 tsp Baking soda; 0.5 tsp Table salt; 5 spray(s) Cooking spray; 2 Tbsp WW Reduced-fat whipped cream cheese spread; 4 Tbsp Jam

MINI PEANUT BUTTER AND JELLY CUPCAKES | RECIPES | WW USA

Mini peanut butter and jelly cupcakes | Recipes | WW USA image

Everyone's favorite childhood flavors combine deliciously in these rich, moist mini cupcakes that take just 15 minutes to make. These nostalgic treats are sure to fly off the plate at your next party, gathering, or even snack time. The powdered peanut butter provides an intense peanutty flavor—mixing it with water helps distribute that flavor throughout the batter—while the unsweetened applesauce contributes moisture lighten the recipe without the added oil or butter. You can use whatever variety of jam or jelly that you prefer for these cupcakes, but grape and strawberry are two classic and well-loved options to try.

Provided by WEIGHTWATCHERS.COM

Categories Snacks,Dessert

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 12 servings

Number Of Ingredients 12

Ingredients

6 Tbsp Powdered peanut butter
3 tsp Water warm
1 Tbsp Canola oil
1 item(s), large Egg(s)
0.333 cup(s) Unsweetened applesauce
3 Tbsp Sugar
0.5 cup(s) All-purpose flour
0.25 tsp Baking soda
0.5 tsp Table salt
5 spray(s) Cooking spray
2 Tbsp WW Reduced-fat whipped cream cheese spread
4 Tbsp Jam

Steps:

Preheat oven to 350°F and coat a 12 muffin mini-muffin pan with cooking spray.
Stir together peanut butter powder and water in a medium bowl. Beat in canola oil, egg, applesauce, cream cheese, and sugar. Whisk together flour, baking soda, and salt in a small bowl; add to wet ingredients, and stir to just combine.
Spoon into prepared muffin pan and bake for 10 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Use the handle of a wooden spoon to press a small circle into the top of each cupcake and spoon in 1 tsp jelly. Serving size: 1 cupcake

Nutrition Facts : Calories 47 kcal

MINI FRO-YO CUPS | CLEAN FOOD CRUSH

Mini Fro-Yo Cups | Clean Food Crush image

Mini Fro-Yo Cups

Provided by Rachel Maser - CleanFoodCrush

Prep Time 0 minutes

Cook Time 0 minutes

Yield 12 Small Ice Cups

Number Of Ingredients 7

Ingredients

1 cup coconut yogurt or plain Greek yogurt
2 Tbsps raw honey, or pure maple syrup
1 tsp vanilla paste, or vanilla extract
1 cup fresh berries (I used chopped strawberries and blueberries)
1/4 mango, chopped small
silicone ice cube mold
serve over a bed of ice

Steps:

In a small bowl add yogurt, honey and vanilla. Whisk until well combined, then transfer into a medium-small ziploc bag. Remove as much air inside the bag as you can, and seal it.
Add your fruit to each cup of the mold.
Using scissors cut a small corner of the bag, and pipe your yogurt mixture over the fruit pieces into the ice tray.
Now use the back of a fork to lightly stir each cup.
Freeze for 4 hours.
Pop out your fro-yo cups from the molds and place over a platter with ice at the bottom as shown.
Serve and enjoy!

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