Directions

PREP: 20 min   COOK: 1min

Chocolate Cups

1. In a small microwave-safe bowl, heat chocolate chips in 20 second intervals, stirring in between, until chocolate is smooth and melted.
2. Coat tart molds with nonstick cooking spray.
3. Spread ¹⁄₂ tablespoon of the melted chocolate onto bottom and slightly up sides of each mold.
4. Place molds in refrigerator for 10 minutes, or until chocolate sets.

Ice Cream

1. In a blender, add milk, Quest Protein Powder™, sweetener, and peanut butter. Blend for 15 seconds.
2. Pour into an ice cream maker and follow manufacturer’s instructions. Ice cream should be ready in 15 minutes.

Assembly

1. Divide ice cream evenly in each mold. Spread evenly with the back of a spoon. Place in freezer for 2 hours.
2. Reheat remaining chocolate until melted.
3. Spoon 1 teaspoon of chocolate on top of each mold and spread evenly. Place in freezer for 5 to 10 minutes.
4. Gently squeeze molds to loosen peanut butter cups, and serve.

Nutrition

SERVING SIZE: 1 peanut butter cup

• Calories: 80
• Protein: 7g
• Fat: 5g
• Net Carbs: 4g
• Fiber: 3g
• P/Cal: 35%