30grams fat free cream cheese
18grams fat free Cool Whip
1tsp Better Body Foods PB Fit powdered peanut butter
7grams Quaker Mini Chocolate Rice cakes
1/2 packet of stevia
Sugar Free Chocolate sauce
In a small bowl mix together the cream cheese, cool whip, PB Fit & half a packet of stevia until smooth.
Break up the rice cakes into small pieces in another bowl and mix together with 1/2tsp of honey.
Depending on the shape that you would like you can make these 2 ways in a muffin tin.
The quickest way is to place the rice cake crumbles in the bottom of a muffin tin (I lined mine with a silicone muffin cup to make removal easy) and smash down with the bottom of a small glass (I used a shot glass). Next pour in the cream cheese mixture and freeze for 2 hours.
To make the shape seen in the picture: pour the cream cheese mixture into the bottom of the silicon muffin cup and freeze for 2 hours. Remove from the freezer and pour the rice cake crumbles on top of the frozen cheesecake and smash down with a small glass. Return to the freezer for another 30 or so minutes.