Desserts

Raspberry Peanut Butter Fudge

14

Only 3-ingredients in this Raspberry Peanut Butter Fudge!

12
1 cup peanut butter*
1 cup raspberries, fresh or frozen
1-2 drops liquid stevia or sweetener of choice
Line a muffin tin with 12 muffin liners and divide the peanut butter evenly among the muffin cavities, filling about ¼ full of peanut butter. In a blender, blender the raspberries and sweetener until...
See the full directions on my site
Nutritions

Calories
191

Sodium
106mg
4% DV

Fat
10g
15% DV

Protein
5g
11% DV

Carbs
20g
6% DV

Fiber
2g
8% DV
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Make Ahead Breakfast Casserole Cups

2166

Back-to-school season is one of the busiest times of year in my home. These Make Ahead Breakfast Casserole Cups are the perfect grab-and-go meal for busy school mornings. Cereal used to be my go-to for breakfast convenience. Unfortunately, those carbs get burned up by my kids’ young metabolisms well before lunch arrives. So, I had to find a way to pack some protein into their morning meal to help stave off hunger longer. I can make these Make Ahead Breakfast Casserole Cups on the weekend and freeze them so the kids can reheat them for breakfast during the week.