1. Chocolate Peanut Butter Cup
Makes 4 cups
Ingredients
400 g fat-free whipped topping
200 g nonfat Greek yogurt
20 g unsweetened cocoa powder
30 g powdered peanut butter
20 g zero-calorie powdered sweetener
30 g light peanut butter
20 g sugar-free chocolate chips
20 g sugar-free chocolate syrup
2 g vanilla extract
1 g salt
Method
Mix Greek yogurt, cocoa powder, powdered peanut butter, sweetener, vanilla and salt.
Stir until completely smooth.
Gently fold in the 400 g whipped topping.
Divide into 4 cups.
Warm the light peanut butter slightly and drizzle about 7–8 g per cup.
Add chocolate chips and chocolate syrup.
Refrigerate for 1–2 hours.
Approximate serving weight: 175 g
Estimated WW Points: about 3–5 per cup, depending on products.
2. Caramel Cashew Cup
Makes 4 cups
Ingredients
400 g fat-free whipped topping
200 g nonfat Greek yogurt
100 g sugar-free vanilla pudding, prepared
50 g sugar-free caramel syrup
20 g powdered sweetener
30 g roasted cashews, finely chopped
20 g mini sugar-free chocolate chips
30 g additional sugar-free caramel sauce
2 g vanilla extract
1 g salt
Method
Combine Greek yogurt, prepared pudding, caramel syrup, sweetener, vanilla and salt.
Mix until smooth.
Fold in the whipped topping.
Stir in 20 g of the chopped cashews.
Divide into 4 cups.
Drizzle the remaining caramel sauce over each cup.
Sprinkle with remaining cashews and chocolate chips.
Refrigerate for 2 hours.
Approximate serving weight: 180 g
Estimated WW Points: about 3–5 per serving.
Tip: Cashews are relatively Points-dense, so keeping them around 7–8 g per cup gives you the crunchy topping without adding a lot of Points.
3. Coconut Cream Cup
Makes 4 cups
Ingredients
400 g fat-free whipped topping
200 g nonfat Greek yogurt
100 g fat-free vanilla pudding, prepared
30 g unsweetened shredded coconut
20 g coconut extract or 2 g coconut extract
20 g zero-calorie sweetener
20 g toasted unsweetened coconut flakes
2 g vanilla extract
Method
Mix Greek yogurt, vanilla pudding, coconut extract, vanilla and sweetener.
Fold in the whipped topping.
Fold in the 30 g shredded coconut.
Divide into 4 cups.
Toast the coconut flakes in a dry pan until lightly golden.
Allow them to cool.
Sprinkle approximately 5 g toasted coconut over each cup.
Refrigerate for 1–2 hours.
Approximate serving weight: 185 g
Estimated WW Points: about 2–4 per cup.
For the lowest Points, use unsweetened coconut, not sweetened coconut.
4. Lemon Cream Cup
Makes 4 cups
This is probably the easiest of the five to make WW-friendly because lemon gives you a lot of flavor without adding many calories.
Ingredients
400 g fat-free whipped topping
200 g nonfat Greek yogurt
100 g fat-free vanilla pudding, prepared
50 g lemon juice
5 g finely grated lemon zest
20 g zero-calorie powdered sweetener
20 g sugar-free lemon curd or lemon topping
2 g vanilla extract
1 g salt
Method
Add Greek yogurt, vanilla pudding, lemon juice, lemon zest, sweetener, vanilla and salt to a bowl.
Whisk until smooth.
Taste. If you like a stronger lemon flavor, add another 10 g lemon juice.
Gently fold in the whipped topping.
Divide between 4 cups.
Add approximately 5 g sugar-free lemon topping to each cup.
Make a swirl on top with a spoon.
Refrigerate for at least 2 hours.
Approximate serving weight: 195 g
Estimated WW Points: about 2–3 per cup.
5. Raspberry Cheesecake Cup
Makes 4 cups
Ingredients
400 g fat-free whipped topping
200 g nonfat Greek yogurt
100 g fat-free vanilla pudding, prepared
150 g fresh or frozen raspberries
30 g sugar-free raspberry jam
15 g lemon juice
20 g zero-calorie sweetener
40 g reduced-fat graham crackers/digestive biscuits
10 g light butter
30 g sugar-free raspberry sauce
2 g vanilla extract
Method
Make the cheesecake crumb:
Crush the 40 g biscuits.
Mix with 10 g melted light butter.
Divide the crumbs between four cups.
Make the raspberry filling:
4. Mash 100 g raspberries with the raspberry jam and lemon juice.
5. Mix in the vanilla pudding, Greek yogurt and sweetener.
6. Gently fold in the whipped topping.
7. Divide the pink mixture between the four cups.
Finish:
8. Add the remaining 50 g raspberries to the tops.
9. Drizzle approximately 7–8 g raspberry sauce over each cup.
10. Sprinkle a little remaining biscuit crumb on top.
11. Refrigerate for 2 hours.
Approximate serving weight: 210 g
Estimated WW Points: about 3–5 per cup.
⭐ Lowest-Point version of all 5
For the best WW-friendly results, use:
Ingredient Best choice
Whipped topping Fat-free
Yogurt 0% Greek yogurt
Pudding Fat-free/sugar-free
Sweetener Zero-calorie
Peanut butter Powdered PB + small amount regular
Caramel Sugar-free
Chocolate Sugar-free, small quantity
Coconut Unsweetened
Nuts Measure carefully
Fruit Fresh berries
Cookies Reduced-fat, measured by grams
Important WW tip
Measure nuts, peanut butter, cookies and chocolate carefully. Those are the ingredients that can make an otherwise very light dessert become much higher in Points.
For example, don’t pour cashews or peanut butter directly into the cup. Weigh 7–10 g on a kitchen scale first.
Freezer texture like the picture
After assembling any of these:
Refrigerator: 1–2 hours → soft mousse texture
Freezer: 30–60 minutes → thicker, cold, ice-cream-like texture
Freezer: 2+ hours → much firmer; let it sit out 10–15 minutes before eating.
