Buffalo Chicken Cups


Buffalo Chicken Cups

Serves 24

Blue – 1=1 point, 2=2 points, 3=2 points, 4=3 points, 5=4 points

Purple – 1=1 point, 2=2 points, 3=2 points, 4=3 points, 5=4 points

Green – 1 point each

Dough Cups

  • 1 cup self rising flour
  • 3/4 cup Fat Free Greek Yogurt

Filling

  • 1 1/4 cups shredded, cooked chicken breast
  • 3 Tbsp Buffalo sauce
  • 1 1/2 ounces reduced fat cream cheese
  • 2 Tbsp Greek yogurt
  • 1 1/2 ounces Cabot 75% reduced fat cheese or another other reduced fat cheddar
  • 1/8 cup fat-free or reduced fat blue cheese or ranch dressing

Dough Cups

  1. Preheat oven to 400.

  2. Mix flour and Greek yogurt together until a dough forms. Knead about 20 seconds.

  3. Weigh out dough ball and divide into 24 equal portions

  4. Spray a mini muffin pan with non stick spray

  5. Roll portioned dough into balls and place in muffin tin. Work dough down on bottom and up the sides to form a cup.

  6. Bake at 400 for 7 minutes.

Filling

  1. While dough cups are baking, start on filling

  2. In a bowl, mix cream cheese and 2 Tbsp Greek yogurt. Add in hot sauce and chicken. Mix well.

  3. Spoon about 1 tablespoon of filling into each dough cup.

  4. Top with a very small amount of shredded cheese.

  5. Return to oven and bake 10-12 minutes more until golden brown and cheese is melted

  6. Remove from oven and cool 5 minutes. Top each with a little less than 1/4 tsp of fat-free or reduced fat blue cheese or ranch dressing. Serve immediately