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Friday, April 5, 2019
Tuesday, April 2, 2019
WW Peanut Butter & Chocolate Sprinkle Bread Recipe
1 and 1/2 Cups of All Purpose Flour
3/4 Cup of Splenda
2 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup PB2
1 Tsp Cinnamon
2 Eggs
1 Cup Unsweetened Applesauce
1/2 Cup Unsweetened Almond Milk
2 TBSP Mini Semi Sweet Chocolate Chips (80 Calories per TBSP)
Put all wet ingredients in one bowl and all the dry in another bowl and mix well.
**Leave chocolate chips out for now
Combine dry and wet ingredients and mix
Pour into 9x5 Bread Loaf pan
Bake at 350 degrees for 25 minutes
Remove Bread from Oven
Pour 2 TBSP of chocolate chips evenly on top
Cover with Aluminum foil and bake for 20 to 25 minutes
Toothpick should come out clean
Cut into 8 slices (slices are large and dense
4 Freestyle Smart Points per slice
Enjoy!
3/4 Cup of Splenda
2 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup PB2
1 Tsp Cinnamon
2 Eggs
1 Cup Unsweetened Applesauce
1/2 Cup Unsweetened Almond Milk
2 TBSP Mini Semi Sweet Chocolate Chips (80 Calories per TBSP)
Put all wet ingredients in one bowl and all the dry in another bowl and mix well.
**Leave chocolate chips out for now
Combine dry and wet ingredients and mix
Pour into 9x5 Bread Loaf pan
Bake at 350 degrees for 25 minutes
Remove Bread from Oven
Pour 2 TBSP of chocolate chips evenly on top
Cover with Aluminum foil and bake for 20 to 25 minutes
Toothpick should come out clean
Cut into 8 slices (slices are large and dense
4 Freestyle Smart Points per slice
Enjoy!
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