Ultra-Low Point Biscoff Dessert Cups
Introduction
Welcome to our recipe for Ultra-Low Point Biscoff Dessert Cups, designed specifically for those following a Weight Watchers (WW) plan or anyone looking for a delicious dessert option with minimal points. These dessert cups feature the irresistible flavors of Lotus Biscoff cookies combined with a light and creamy filling, all while keeping the points low. Perfect for satisfying your sweet tooth without derailing your diet, these dessert cups are easy to prepare and bursting with flavor. Follow along for detailed instructions on creating this guilt-free indulgence.
Ingredients
7 oz Lotus Biscoff cookies, crushed into crumbs
5 Lotus Biscoff cookies, whole (for garnish)
1 ¾ cups unsweetened almond milk (or skim milk for a slight increase in points)
1 ½ tablespoons sugar-free custard powder
2 tablespoons powdered erythritol (or another sugar substitute of choice)
1 ¾ cups light whipped topping (such as Cool Whip Free)
Pinch of vanilla powder or a few drops of vanilla extract
Instructions
Prepare Biscoff Crumbs:
Place 7 oz of Lotus Biscoff cookies in a food processor and pulse until finely crushed. Alternatively, place them in a plastic bag and crush them with a rolling pin. Set aside.
Make Custard:
In a saucepan, combine unsweetened almond milk, sugar-free custard powder, and powdered erythritol. Whisk until well combined and there are no lumps.
Heat the mixture over medium heat, stirring constantly, until it thickens and begins to boil gently. Remove from heat and let it cool slightly.
Assemble the Dessert Cups:
Divide the crushed Biscoff crumbs evenly among 6 serving cups or glasses, reserving a small amount for garnish.
Spoon the cooled custard mixture over the Biscoff crumbs in each cup.
Prepare Whipped Topping:
In a mixing bowl, combine the light whipped topping with vanilla powder or extract. Mix gently until well incorporated.
