Peanut Butter Whip

Confession: I am addicted to peanut butter. Like, if a PB Anonymous group existed, I’d need a sponsor. I can easily go through a jar a week, especially if I don’t have other nut/seed butters on hand (when I gave up peanut butter for Lent, tahini became my other love). So, in an effort to conserve my stock, especially given rumours of a PB price hike, I created this slightly sweet, low-cal, high-protein spread, which has less than 20 calories and 1 gram of fat per tablespoon (a tablespoon of PB packs 100 calories and 8 grams of fat). Spread it on pancakes, muffins, rice cakes, etc., or stir in whole grain cereal or low-sugar granola and chocolate chips for a PB parfait.

Meg’s Peanut Butter Whip 

Ingredients:

  • 1 cup 1% or 2% cottage cheese
  • 1 Tbs natural peanut butter (no sugar added)
  • 2-3 packets stevia (equivalent to 1 Tbs sugar), or to taste
  • ½ tsp vanilla
  • ½ tsp cinnamon, or to taste

Directions:

  1. In a blender or mini food processor, blend all ingredients until super smooth.

Per 2 Tbs: 37 calories, 2 g fat (0 g sat, 0 g trans), 94 mg sodium, 0 g fibre, 1 g sugar, 4 g protein

Tips:

  • For an even creamier spread, omit ¼ cup cottage cheese and add ¼ cup low-fat cream cheese and 1 Tbs peanut butter. Add stevia and flavourings; blend until smooth.
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