*~*POWDERED PEANUT BUTTER*~*
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acebanditcat
Posts: 28 Member
What do you do with powdered peanut butter?
I have peanut butter mixed into porridge. Could I put a spoonful of this powder in to get the same effect but for alot less calories?
I have peanut butter mixed into porridge. Could I put a spoonful of this powder in to get the same effect but for alot less calories?
2
Replies
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Yes.
I use Pb2 (a peanut butter powder) in sweet potato brownies, in smoothies and make peanut butter to go on pancakes, bananas, toast, whatever... try it out a few different ways and see what you like?3 -
I make a killer Thai peanut sauce with it. Just make sure to compensate with a little more liquid -- in porridge, maybe a tablespoon or two more water or milk.3
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I get it just for my porridge. Delicious with a bit of jam for PB&J porridge.3
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I pretty much just use it for a cottage cheese and greek yogurt mix in.0
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I make a killer Thai peanut sauce with it. Just make sure to compensate with a little more liquid -- in porridge, maybe a tablespoon or two more water or milk.
Would you be willing to share your recipe? I love Pad Thai and would like to try your peanut sauce with it using Shirataki noodles.4 -
The consistency/mouthfeel won't be the same as regular peanut butter but I have used in in oatmeal. Also in smoothies and pasta recipes, basically anything but sandwiches!0
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My fiance eats PB2 out of a bowl, haha. He loves that stuff. I like to use it in peanut butter banana smoothies/chia pudding.2
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I just put some PB2 in my oatmeal this morning for the first time and I really liked it. I liked it better than conventional peanut butter.1
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I sometimes mix it with my protein shakes or use it in my brownie batter. Hubby puts it in his oatmeal and overnight oats.3
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I also put it in my oatmeal and in shakes. You could try adding water to the powder for a spread. I haven't done so myself.0
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Old fashioned PB&J for me.1
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It works great mixed in with Greek yogurt or as an addition to overnight oats.
For the yogurt: I add 2 tablespoons to 1/2 cup of Fage nonfat Greek yogurt with 2 squeezes of Splenda Zero and a tiny bit of water. This has 110 calories, 10g carbs, 2g fat, 17g protein. It's like peanut butter mousse, soooo yummy and works great as a dip for apples.1 -
I add it to my overnight oats and make PBJ oats in the AM with local jams. Not helping my sugar addiction but it makes me immensely happy.
I also add it to my peanut butter flavored protein powder to make it takes that much more peanut-ey.
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I don't use it but I would to dip apple slices in0
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I also put it in my oatmeal and in shakes. You could try adding water to the powder for a spread. I haven't done so myself.
I've found that for making a spread or dip for apples, that either sugar free maple syrup or sugar free apple sauce are tastier and give a better texture than water.
I don't really measure (I weigh), I just wing it to get the texture I want.0 -
I use it in anything that I would normally use peanut butter in or on. Tastes the same2
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Steel Cut Oats, yogurt, protein shake, dip for fruit, "syrup" for pancakes, IN pancakes.0
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Still have a bag of PB2 somewhere in my cupboard. Should throw it out.
Bought it over a yr ago just to try it. Didn't like it. Prefer real peanut butter which I eat in moderation. So, the cals are not an issue for me.0 -
I have chocolate pb2 that I have been using. I put it in my oatmeal.... Tastes like no bake cookies....2
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Because a few people asked, this is my Thai peanut sauce (h/t Steven Raichlen, with tweaks)
Thai Peanut Sauce
2 Tb vegetable oil
3 cloves garlic, minced
1-3 Thai chiles or jalapeno peppers, seeded an minced
(OR just 1 Tb. plain red pepper flakes)
1 Tb peeled, minced fresh ginger
1 large or 2 medium shallots, minced
2/3 c chunky peanut butter
(OR 6 Tb PB2, blended with 2 Tb water)
1 1/3 c unsweetened coconut milk
3 Tb finely chopped fresh cilantro
2 Tb Asian fish sauce OR soy sauce, or more to taste
1 Tb lime juice, or more to taste
1 Tb brown sugar, or more to taste (I use brown sugar Splenda here)
1 tsp ground coriander
1/2 tsp black pepper
Heat the oil in a wok or saucepan over medium heat. Add the garlic, chiles/red pepper, ginger and shallots and cook to a rich golden brown, 3-5 minutes. Reduce the heat to caramelize the garlic and shallots without burning them.
Stir in the peanut butter/prepared PB2 and cook for one minute. Add the remaining ingredients and simmer until the sauce is thick and richly flavored, 3-5 minutes, whisking to blend ingredients.
If sauce is too thick (it should be pourable), add a little water. Taste for seasoning, adding soy sauce, lime and/or brown sugar as necessary.
May be stored 5-7 days covered in the refrigerator.
for six (generous) servings: 195 cal, 16g fat, 10g carb, 3g fiber, 5g protein6
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