This is How To Eat ALL of the Peanut Butter With NONE of the Fat

Katie Mythen-Lynch

From apple slices and dark chocolate squares to teaspoons and my own fingertips, there is almost nothing I won’t eat peanut butter from.

It’s crunchy, creamy texture makes everything taste better. Even the dog agrees. We buy the extra large jar under the guise of it being for her, yet mysteriously, most of it somehow ends up in me.

Unfortunately, at more than 80 calories per tbs, spoon lickers wear bigger knickers, so what’s a girl to do?

The answer lies inside a plastic tub bearing the magical ‘PB2’ logo. Available at health food stores and online, it’s essentially powdered peanut butter, made by pressing all the natural oils out of the peanuts, then dehydrating what’s left.

Incredibly, they’ve managed to remove 90 per cent of the fat from the peanut; just add a teaspoon of water and it turns into the same consistency as full-fat peanut butter… but with more than 85 per cent less fat.

To break that down a little further, two tablespoons of traditional peanut butter contains about 180 calories, while two tablespoons of PB2 contains just 53 calories.

Here are four incredible ways to use it:

Peanut Butter Breakfast Cookies

Ingredients
3 small mashed ripe bananas
2 cups oats
1½ teaspoon cinnamon
3 tablespoons ground flax seed
1 tablespoon chia seeds
¼ teaspoon sea salt
1½ teaspoons vanilla extract

Peanut Butter Drizzle:
½ cup PB2
¼ – ½ cup unsweetened almond milk

Method

Cookies:

1.Preheat oven to 180 degrees C. Line a baking sheet with parchment paper.
In a large bowl, mash the banana. Stir in the remaining ingredients.
Scoop the dough into 12 mounds. Don’t worry about spacing, they won’t spread when being baked. Press down with the bottom of a glass that has been sprayed with non stick spray or wet your hand slightly, and flatten each cookie to about ¼ inch.
2. Bake the cookies for 13-15 minutes or until the cookies are slightly firm, but soft to the touch. Let cookies cool for about 5 minutes on cookie sheet, then transfer to a wire rack.

Peanut Butter Drizzle: In a small bowl, whisk together the peanut flour with ¼ cup of milk until smooth. Add more if yours is too thick. Drizzle each cookie.
Store in an air tight container in the refrigerator.

Recipe and image by Withsaltandwit.com

Skinny Peanut Butter Cups

Ingredients

Chocolate Layer:

1/4 cup unsweetened almond milk (or skim milk)
1/4 cup plain low fat Greek yogurt
1/4 cup cocoa powder (unsweetened)
2 tbs protein powder (or additional cocoa powder)
Pinch salt
1 tbs stevia (or 2 tbs sweetener of choice)

Peanut Butter Layer:

1/4 cup PB2
1/4 cup +1 tbs water
Pinch salt
1/2 tbs baking stevia or 1 tbs sweetener that measures like sugar

Method:

1. In a small bowl combine the ingredients for the chocolate layer and stir until everything is well combined. In a separate small bowl, combine ingredients for the peanut butter layer and stir until everything is well combined. Both mixtures should be free of clumps and creamy.

2. Line mini muffin tin with 14 mini muffin liners and spray with cooking spray. Pour 1 tsp of the chocolate mixture into each liner. Follow with 1 tsp of the peanut butter mixture on top of the chocolate layer, and finish off by pouring 1 tsp of the chocolate mixture on top of the peanut butter layer.

3. Place muffin tin in the freezer and freeze for 1-2 hours, or until they are firm enough to remove from the muffin liners. Enjoy!

Recipe and image by DashingDish.com

Spicy Peanut Carrot Noodles

Ingredients

284 g carrots (spiralized)
2 Tbsp. water
2 Tbsp. (12 g) PB2
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. honey
1 Tbsp. Splenda
1 tsp. chilli garlic sauce
1 tsp. sesame oil
1/2 tsp. ground ginger
1 tsp. garlic (minced)
¼ cup chopped fresh scallions (for topping)
1 tsp. toasted sesame seeds (for topping)
cooking spray

1.Over medium high heat, in a large frying pan (coated with cooking spray), sauté the (sprialized) carrots for 3 to 5 minutes. Add a little salt and pepper.

2. In a small mixing bowl whisk together the water, Peanut Butter Powder, soy sauce, vinegar, honey, Splenda, chili garlic sauce, sesame oil, ginger, and garlic. Add the sauce mixture to your carrots.

3. Stir everything over the medium-low heat until carrots are coated and the sauce thickens a little (3 to 5 minutes).

4. Plate, top with sesame seeds and scallions, and EAT!

Recipe and image: Juliesjazz.com

Thai Chicken Skewers With Peanut Sauce

Ingredients

Chicken & Marinade Ingredients:

3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
Juice from one lime
2 garlic cloves, minced
1 teaspoon Sriracha
1/8 teaspoon of red pepper flakes
2 tablespoons chopped coriander
1 ½ pounds (24 oz) raw boneless, skinless chicken breasts, cut into bite sized chunks
9” skewers

Peanut Sauce Ingredients:

2 tablespoons PB2 powdered peanut butter
1 tablespoon soy sauce
1 tablespoon water
1/8 teaspoon garlic powder
Black pepper
1/8 teaspoon Sriracha
1 teaspoon brown sugar
1/8 teaspoon sesame oil

Method

To create the marinade, combine the soy sauce, honey, sesame oil, lime juice, garlic, sriracha, red pepper flakes and cilantro from the first set of ingredients and mix thoroughly. Pour marinade into a Ziploc bag and add chicken. Seal bag and shake to coat. Place the bag in the refrigerator for at least 3-4 hours (or overnight).
Pre-heat the grill until hot. Divide the chicken evenly onto the four skewers. Place the skewers on the grill over low heat. Depending on your grill, cooking times may vary. I suggest cooking for about 5-6 minutes and then flipping them and continuing to cook until chicken is cooked through.
To make the sauce, place all sauce ingredients in a bowl and whisk together until combined. Serve each chicken skewer with about a tablespoon of peanut sauce for dipping.

Recipe and image by Emilybites.com

You’ll find PB2 online here and in Holland and Barrett stores across the country.