Murray Sugar Free® Peanut Butter cookies is the secret ingredient in this traditional cupcake.

• Prep Time: 20 minutes

• Total Time: 60 minutes

• Servings: 16

INGREDIENTS

• 18 Murray Sugar Free® Peanut Butter cookies

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 cup sugar

• 1/2 cup Splenda granular (sugar subsititute)

• 1/4 cup unsweetened applesauce

• 3 tablespoons light butter, softened

• 2 eggs

• 1/2 cup unsweetened cocoa powder

• 1 teaspoon vanilla

• 1 cup fat-free milk

PREPARATION

1. Prepare mousse or pudding mix according to package directions, using fat free milk. Let stand for 5 minutes.

2. Meanwhile, finely crush cookies. In medium bowl combine cookie crumbs, oats, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
   In shallow baking dish spread crumb mixture in single layer. Bake at 350°F for 10 minutes or until lightly browned. Cool.

3. In 6 parfait glasses layer half of mousse or pudding, half of blueberries and half of crumb mixture. Repeat layers. Refrigerate for 1 hour.

Please see the Nutrition Facts panel and Dietary Exchanges for information on the total carbohydrate content of this recipe.

EXCHANGES: 2 starch, 1/2 milk, 1 meat