PB2

squishprincess
squishprincess Posts: 371 Member
edited November 13 in Recipes
what do you use it in? ideas/recipes? i've never tried it and i'm open to suggestions of any kind
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Replies

  • arditarose
    arditarose Posts: 15,573 Member
    I used it for awhile. I put it on toast, rice cakes, mixed it in vanilla greek yogurt once which was surprisingly good. Other people are more creative.
  • littlebee55
    littlebee55 Posts: 71 Member
    I mix it with a banana and chocolate chips and put it on a rice cake or toast. I also put it on apples or pears. I just love it, but I always have to add a little more water.
  • madk312
    madk312 Posts: 1 Member
    I've used it in smoothies.
  • arditarose
    arditarose Posts: 15,573 Member
    Damn now I wish I had some. I went through two jars just as quickly as regular peanut butter and needed to take a break.
  • Alliwan
    Alliwan Posts: 1,245 Member
    Made a chocolate and peanut butter wedding cake with it once. Chocolate cake with PB2 in the frosting for the peanut butter part.
  • walleyeten
    walleyeten Posts: 31 Member
    I mix it in Cashew milk with a banana and Chocolate whey. :D Its cheaper here:bellplantation.com/
  • squishprincess
    squishprincess Posts: 371 Member
    i love real peanut butter too, i usually eat it everyyy day lol. i'm addicted..

    but i've always wanted to try out PB2 as well, but never got around to it. but i'm thinking i'm getting some next time i'm in the grocery store :)
  • squishprincess
    squishprincess Posts: 371 Member
    omg there's chocolate PB2? i'm getting that as well
  • arditarose
    arditarose Posts: 15,573 Member
    squishprincess wrote: »
    omg there's chocolate PB2? i'm getting that as well

    Yeah, it's pretty good. I mix the two sometimes.

  • sympha01
    sympha01 Posts: 942 Member
    I find it's a poor substitute for real peanut butter in most traditional peanut butter applications (e.g. sammiches, on apples), but it's AWESOME in a few more unusual things I've tried:

    1. Add it to hot cocoa. With or without also adding a pureed banana. OMG my cocoa is so thick and rich and delicious. And now: more protein, more fiber. WIN WIN WIN
    2. Add it to many sweet baked goods or breakfast foods to get peanutty flavor. Love it in oatmeal.
    3. Makes a great addition to Asian peanut sauces. Thickens them right up too, without that hard-to-mix gooeyness from using a lot of real peanut butter. A lot of times I'll use half real pb and half pb2 in a peanut sauce. Because a little fat is a good thing really.
  • squishprincess
    squishprincess Posts: 371 Member
    sympha01 wrote: »
    I find it's a poor substitute for real peanut butter in most traditional peanut butter applications (e.g. sammiches, on apples), but it's AWESOME in a few more unusual things I've tried:

    1. Add it to hot cocoa. With or without also adding a pureed banana. OMG my cocoa is so thick and rich and delicious. And now: more protein, more fiber. WIN WIN WIN
    2. Add it to many sweet baked goods or breakfast foods to get peanutty flavor. Love it in oatmeal.
    3. Makes a great addition to Asian peanut sauces. Thickens them right up too, without that hard-to-mix gooeyness from using a lot of real peanut butter. A lot of times I'll use half real pb and half pb2 in a peanut sauce. Because a little fat is a good thing really.

    i agree, i gotta have the real deal when it comes to sandwiches or toast or w/ sliced veggies or fruit.

    but the cocoa idea sounds AMAZING. def trying that soon
  • Francl27
    Francl27 Posts: 26,371 Member
    I use it in oatmeal. Mix a bit of sugar and PB2, then cook it, it's delicious. Same mixed with plain Yogurt. Fantastic substitute for PB in baking recipes too.

    I've never actually made a paste out of it and eaten it plain though.
  • Lbrobt
    Lbrobt Posts: 13 Member
    PB 2 is good stuff if you want the PB taste without the extra calories...we use it in smoothies mostly....not a HUGE source of protein but def big PB taste for less calories....look on Groupon for good deals.
  • ican_doallthings
    ican_doallthings Posts: 21 Member
    I mixed it with Nutella I bought both of them last week for the first time. Very delicious combination. It tasted like peanut butter and chocolate candy.
  • AmazonMayan
    AmazonMayan Posts: 1,168 Member
    I don't use it as pb but it's pretty good adding to things to get a pb flavor. Use it in just about anything. ..especially some nastier chocolate protein powder I had (can't remember brand) it helped make it a better smoothie
  • toadg53
    toadg53 Posts: 302 Member
    I bought the chocolate PB2 and add a tbs to my protein shake. It adds a good hint of both the chocolate and peanut butter taste. Good stuff.
  • Mech9
    Mech9 Posts: 252 Member
    I made a lower calorie protein version of this peanut butter cheesecake dessert with PB2 recently: http://therecipecritic.com/2015/01/skinny-peanut-butter-cheesecake-bars/

    Their recipe is really high calorie even if they call it skinny, so this is what I used instead:

    Crust:
    9 sheets chocolate graham crackers
    2 tablespoons unsalted butter, melted
    2 ounces unsweetened dark chocolate, melted

    Filling:
    1 ½ cup nonfat plain greek yogurt
    9 tablespoons PB2
    1.5 scoops unflavored unsweetened whey protein
    1/2 cup equal sweetener

    Topping:
    ¼ cup chopped roasted unsalted peanuts
    4 oz semi-sweet chocolate chips, melted for drizzle

    I don't know if it's to your taste, but I really loved it. I tried to nix the butter/chocolate from the crust but it kind of needed it. The greek yogurt got stiff just like cream cheese from the powdered ingredients.
  • arditarose
    arditarose Posts: 15,573 Member
    Mech9 wrote: »
    I made a lower calorie protein version of this peanut butter cheesecake dessert with PB2 recently: http://therecipecritic.com/2015/01/skinny-peanut-butter-cheesecake-bars/

    Their recipe is really high calorie even if they call it skinny, so this is what I used instead:

    Crust:
    9 sheets chocolate graham crackers
    2 tablespoons unsalted butter, melted
    2 ounces unsweetened dark chocolate, melted

    Filling:
    1 ½ cup nonfat plain greek yogurt
    9 tablespoons PB2
    1.5 scoops unflavored unsweetened whey protein
    1/2 cup equal sweetener

    Topping:
    ¼ cup chopped roasted unsalted peanuts
    4 oz semi-sweet chocolate chips, melted for drizzle

    I don't know if it's to your taste, but I really loved it. I tried to nix the butter/chocolate from the crust but it kind of needed it. The greek yogurt got stiff just like cream cheese from the powdered ingredients.

    How many calories in your version?
  • danstensen
    danstensen Posts: 1 Member
    What's the difference between PB2 and peanut flour, besides the cost?
  • arditarose
    arditarose Posts: 15,573 Member
    danstensen wrote: »
    What's the difference between PB2 and peanut flour, besides the cost?

    What is peanut flour?
  • Mech9
    Mech9 Posts: 252 Member
    arditarose wrote: »
    How many calories in your version?

    Crust: 1,083 total
    9 sheets chocolate graham crackers - used honey maid. 130 calories for 2 sheets, for a total of 585 cals
    2 tablespoons unsalted butter, melted - used Challenge brand, 200 cals for 2 tbsp
    2 ounces unsweetened dark chocolate, melted - used Guittard brand baking chocolate bar, 298 calories for 2oz

    Filling: 620 total
    1 ½ cup nonfat plain greek yogurt - used Dannon Oikos which is 120 calories per cup, for a total of 180 cals
    9 tablespoons PB2 - 45 calories per 2 tablespoons for a total of 203 cals
    1.5 scoops unflavored unsweetened whey protein - mine is Jarrow, which is 94 calories per scoop (23 grams) for a total of 141 cals
    1/2 cup equal sweetener - depending on who you ask this is "0 calorie" or 2/3/4 calories per tsp. If you say it's 4 cals/tsp then this is 96 calories for 1/2 cup

    Topping: 741
    ¼ cup chopped roasted unsalted peanuts - Winco bins, 219 cals for 1/4 cup
    4 oz semi-sweet chocolate chips, melted for drizzle - I honestly don't know, since it depends on how much drizzle you used and I can't imagine anybody using this much just for drizzle. I personally didn't bother with this step, but I'm assuming since 28grams of Guittard semisweet morsels is 130 cals (15grams/70cals), then it's ~522 if you use it ALL

    Total, with topping: 2,964
    Total, without topping: 1,703


    I don't remember how big each piece was. I'm assuming a serving was a 1/12th the pan? So that'd be:

    142 cals per piece w/o topping

    and 247 per piece with topping    .
  • arditarose
    arditarose Posts: 15,573 Member
    Mech9 wrote: »
    arditarose wrote: »
    How many calories in your version?

    Crust: 1,083 total
    9 sheets chocolate graham crackers - used honey maid. 130 calories for 2 sheets, for a total of 585 cals
    2 tablespoons unsalted butter, melted - used Challenge brand, 200 cals for 2 tbsp
    2 ounces unsweetened dark chocolate, melted - used Guittard brand baking chocolate bar, 298 calories for 2oz

    Filling: 620 total
    1 ½ cup nonfat plain greek yogurt - used Dannon Oikos which is 120 calories per cup, for a total of 180 cals
    9 tablespoons PB2 - 45 calories per 2 tablespoons for a total of 203 cals
    1.5 scoops unflavored unsweetened whey protein - mine is Jarrow, which is 94 calories per scoop (23 grams) for a total of 141 cals
    1/2 cup equal sweetener - depending on who you ask this is "0 calorie" or 2/3/4 calories per tsp. If you say it's 4 cals/tsp then this is 96 calories for 1/2 cup

    Topping: 741
    ¼ cup chopped roasted unsalted peanuts - Winco bins, 219 cals for 1/4 cup
    4 oz semi-sweet chocolate chips, melted for drizzle - I honestly don't know, since it depends on how much drizzle you used and I can't imagine anybody using this much just for drizzle. I personally didn't bother with this step, but I'm assuming since 28grams of Guittard semisweet morsels is 130 cals (15grams/70cals), then it's ~522 if you use it ALL

    Total, with topping: 2,964
    Total, without topping: 1,703


    I don't remember how big each piece was. I'm assuming a serving was a 1/12th the pan? So that'd be:

    142 cals per piece w/o topping

    and 247 per piece with topping    .

    Interesting. Thanks for taking the time to post that all.
  • squishprincess
    squishprincess Posts: 371 Member
    do you think that cheesecake dessert could be subbed with soy yogurt/powder for the filling? or would it not be the same texture
  • Mech9
    Mech9 Posts: 252 Member
    squishprincess wrote: »
    do you think that cheesecake dessert could be subbed with soy yogurt/powder for the filling? or would it not be the same texture

    I've never actually seen either of those, so I couldn't say. Sorry about that.
  • squishprincess
    squishprincess Posts: 371 Member
    Mech9 wrote: »
    squishprincess wrote: »
    do you think that cheesecake dessert could be subbed with soy yogurt/powder for the filling? or would it not be the same texture

    I've never actually seen either of those, so I couldn't say. Sorry about that.

    no problem, i guess i can experiment myself. i just try to stay away from dairy :) thanks for posting that entire recipe though!!
  • arditarose
    arditarose Posts: 15,573 Member
    squishprincess wrote: »
    Mech9 wrote: »
    squishprincess wrote: »
    do you think that cheesecake dessert could be subbed with soy yogurt/powder for the filling? or would it not be the same texture

    I've never actually seen either of those, so I couldn't say. Sorry about that.

    no problem, i guess i can experiment myself. i just try to stay away from dairy :) thanks for posting that entire recipe though!!

    lactose intolerant?

    I try to stay away from soy ha.
  • squishprincess
    squishprincess Posts: 371 Member
    arditarose wrote: »
    squishprincess wrote: »
    Mech9 wrote: »
    squishprincess wrote: »
    do you think that cheesecake dessert could be subbed with soy yogurt/powder for the filling? or would it not be the same texture

    I've never actually seen either of those, so I couldn't say. Sorry about that.

    no problem, i guess i can experiment myself. i just try to stay away from dairy :) thanks for posting that entire recipe though!!

    lactose intolerant?

    I try to stay away from soy ha.

    makes my tummy bloaty/hurt and i get a lot of acne when i eat too much dairy :neutral_face:

    i try not to eat too much soy either, but i'm allergic to almonds & sensitive to coconut so a lot of dairy alternatives are off the list, lol!
  • jlewisrn74
    jlewisrn74 Posts: 94 Member
    I am very picky on my peanut butter. I love peanut butter. And I love pb2. I mix it with water and add a little maple syrup. As good as real peanut butter. I eat it on a rice cake and sometimes top that with a little banana. I use it just like peanut butter
  • sympha01
    sympha01 Posts: 942 Member
    Mech9 wrote: »
    arditarose wrote: »
    How many calories in your version?

    Crust: 1,083 total
    9 sheets chocolate graham crackers - used honey maid. 130 calories for 2 sheets, for a total of 585 cals
    2 tablespoons unsalted butter, melted - used Challenge brand, 200 cals for 2 tbsp
    2 ounces unsweetened dark chocolate, melted - used Guittard brand baking chocolate bar, 298 calories for 2oz

    Filling: 620 total
    1 ½ cup nonfat plain greek yogurt - used Dannon Oikos which is 120 calories per cup, for a total of 180 cals
    9 tablespoons PB2 - 45 calories per 2 tablespoons for a total of 203 cals
    1.5 scoops unflavored unsweetened whey protein - mine is Jarrow, which is 94 calories per scoop (23 grams) for a total of 141 cals
    1/2 cup equal sweetener - depending on who you ask this is "0 calorie" or 2/3/4 calories per tsp. If you say it's 4 cals/tsp then this is 96 calories for 1/2 cup

    Topping: 741
    ¼ cup chopped roasted unsalted peanuts - Winco bins, 219 cals for 1/4 cup
    4 oz semi-sweet chocolate chips, melted for drizzle - I honestly don't know, since it depends on how much drizzle you used and I can't imagine anybody using this much just for drizzle. I personally didn't bother with this step, but I'm assuming since 28grams of Guittard semisweet morsels is 130 cals (15grams/70cals), then it's ~522 if you use it ALL

    Total, with topping: 2,964
    Total, without topping: 1,703


    I don't remember how big each piece was. I'm assuming a serving was a 1/12th the pan? So that'd be:

    142 cals per piece w/o topping

    and 247 per piece with topping    .

    I like the way you math!

    I get annoyed in the Recipes forum when someone posts that a recipe has "100 calories per serving" or something but doesn't think to give up any information about how many servings they arbitrarily decided their recipe makes or how big a serving is LOL. Can always add it to the recipe builder myself, but recipe posters could save a lot of people a bit of time with a little info like that. You gave us a lot of information and I like knowing the total calories for the whole recipe or for constituent parts (not per serving), so I feel very informed, thanks.
  • amcook4
    amcook4 Posts: 561 Member
    My husband will make a Thai style noodle dish with pb2, basically he used it to make a great peanut sauce
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