Fit Friday – The Wonders of Powdered Peanut Butter!
If you’ve never heard of powdered peanut butter (PB2 or Just Great Stuff Powdered P.B.), you’re not alone. I just found out about it recently after signing up for Herbalife shakes. PB2 is only 45 calories as opposed to regular peanut butter at 200 calories! It has basically stripped the p.b. of about 85% of the fat and turned it into a dense powder. I will tell you it’s hard to find. In the Oklahoma City area, I’ve only found PB2 in one Buy for Less that carries specialty items and the other brand at a Sprouts Market. You can always order it online in bulk, too.
Now, a word of warning, it’s not so great all by itself when you simply add water as it says to make normal peanut butter. I had it with celery and it was pretty gross. I think I could manage it in a PB&J because the jelly would sweeten it up, and I’m anxious to try it in shakes, cookies, muffins, and a whole bunch of other things (just look up PB2 on Pinterest!). Below I’m featuring an Iced Coffee and Skinny Muddy Buddies!
SKINNY CARAMEL, PEANUT BUTTER, MOCHA ICED COFFEE
- 8 ounces of freshly brewed coffee (a k-cup’s worth), chilled in freezer for 15-30 minutes until cool)
- 1 Tbsp PB2 (or powdered peanut butter) – you can get this with chocolate too!
- 1 Tbsp Sugar-Free Caramel Syrup (Torani)
- 1 Tbsp Sugar-Free Hershey’s Chocolate Syrup
- 1/4 cup (2 ounces) Highland Unsweetened Vanilla Almond Milk
- Before you put the coffee in the freezer, I would try stirring in the powdered peanut butter, because I had to shake it up in the cold coffee to get it to dissolve. (Note: Sounds obvious, but if the coffee isn’t cold, the ice will melt and water down the drink.)
- Once coffee is cold, add all other ingredients and stir briskly in large glass.
- This is only 45 calories and 1.5 grams of sugar!
- (Note: You could always add a little dollop of lite cool whip on top if you’d like!
SKINNY NO-BAKE COOKIES (I found this recipe here, but I tweaked it – These are AWESOME! Especially at 62 calories and 4 grams of sugar!)
- 1/2 cup Land-O-Lakes whipped butter (same calories as light margarine but more fat to compensate a little for using PB2 – I’m sure the margarine would be fine though)
- 1 cup Highland Unsweetened Vanilla Almond Milk (I’m using more to compensate for the powdered P.B.)
- 1 cup Splenda
- 1/2 cup Sugar (the recipe says all Splenda – I would still only use 1 1/2 cups total, but I wanted a little bit of a sugar taste)
- 3 Tbsp Cocoa
- 1/2 cup (8 Tbsp) Powdered Peanut Butter
- 1 teaspoon vanilla
- 3 cups quick-cooking oats
- Bring margarine/butter, milk, Splenda/sugar, and cocoa to a boil in medium saucepan. Boil for 1 minute.
- Remove from heat. Stir in PB2 and vanilla until combined.
- Stir in oats.
- Drop by spoonfuls on wax paper or parchment paper. (Makes 15 small cookies)
- Allow to cool completely before eating. They will still look kind of gooey/chewy when cooled.
~ by Dusty Crabtree - Author of Shadow Eyes on July 5, 2013.