Low Point Biscoff Dessert Cups

1. 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.
2. 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.
3. 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.
4. Prepare Whipped Topping:
   • In a mixing bowl, combine the light whipped topping with vanilla powder or extract. Mix gently until well incorporated.
5. Top and Chill:
   • Spoon a dollop of the whipped topping over each dessert cup, spreading it evenly to cover the custard layer.
   • Garnish each cup with a whole or crumbled Lotus Biscoff cookie.
6. Chill and Serve:
   • Refrigerate the dessert cups for at least 1 hour, or until fully chilled and set.

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