1 pt. Peanut Butter Spread
Source of Recipe
community recipe swap (rnbos2you)
List of Ingredients
20 Pringles original fat free potato crisps
3 TB reduced-fat peanut butter
1 TB wheat bran (not wheat germ), OR 2 TB All Bran high-fiber cereal, OR 1 TB oat bran
1/2 tsp vanilla extract
1/2 tsp instant coffee powder
1 + 1/2 tsp unflavored gelatin
2 individual packets artificial sweetener
1/4 tsp salt
3/4 cup very hot water (not boiling) Recipe
Put all of the ingredients (Pringles, too) into an electric blender. Blend on highest speed, scraping down sides of blender container at intervals, until mixture is very, very smooth. Refrigerate for several hours until spread is thoroughly chilled and thickened. Keeps for one week, refrigerated, in a tightly-covered container. Recipe can be doubled. Spread can be frozen. Makes 1 cup (16 tbl.)
Per one 8-oz. cup of spread: 395 cal, 18 gm fat, 6 gm fiber
Per 2 TB of spread: 49 cal, 2.3 gm fat, 0.8 gm fiber
WW points per 2 TB of spread: 1 point
- For comparison: 2 TB reduced-fat peanut butter (R/F Jif, R/F Skippy, etc.) is 190 cal, 12 gm fat, 2 gm fiber, 4 WW points.
- A blender is specified because it produces a much smoother, creamier spread than a food processor or mini-prep machine will produce for this recipe.
- Pringles fat free crisps are specified because they contain Olestra, a fat replacer/substitute that gives the spread a high-fat taste and texture. Baked chips that do not contain Olestra will not work in this recipe.
- Better 'n Peanut Butter Low-Fat Spread can be substituted for any or all of the reduced-fat peanut butter called for in the recipe, however it is sweeter, so reduce the amount of artificial sweetener to taste.
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