Mock Peanut Butter

Healthier_Me
Healthier_Me Posts: 5,600 Member
edited September 18 in Recipes
1 (15 oz.) Can Canned Chickpeas (Garbanzo Beans)
2 Tablespoons Water
1/2 Cup Reduced Fat Peanut Butter
1/2 teaspoon salt
1-4 packets of Splenda

Drain and rinse chickpeas. Puree chickpeas and water in food processor; blend until smooth. Add the remaining ingredients and blend again (add more water, if needed in 1/2 Tablespoon increments), to desired consistency. Use as you would peanut butter. This is great on toast or as a dip with raw vegetables and apple slices. Refrigerate any leftovers.

Serves: 24 (1 Tablespoon each).
Per Serving: 47 Calories; 2g Fat (34.9% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 124mg Sodium. WWP: 1

http://www.aimeesadventures.com/RecipeFiles/Misc1/MockPeanutButter.html

Replies

  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    1 (15 oz.) Can Canned Chickpeas (Garbanzo Beans)
    2 Tablespoons Water
    1/2 Cup Reduced Fat Peanut Butter
    1/2 teaspoon salt
    1-4 packets of Splenda

    Drain and rinse chickpeas. Puree chickpeas and water in food processor; blend until smooth. Add the remaining ingredients and blend again (add more water, if needed in 1/2 Tablespoon increments), to desired consistency. Use as you would peanut butter. This is great on toast or as a dip with raw vegetables and apple slices. Refrigerate any leftovers.

    Serves: 24 (1 Tablespoon each).
    Per Serving: 47 Calories; 2g Fat (34.9% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 124mg Sodium. WWP: 1

    http://www.aimeesadventures.com/RecipeFiles/Misc1/MockPeanutButter.html
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