Lower Fat Peanut Butter Spread Recipes
LOW-FAT PEANUT BUTTER COOKIES
When you bite into one of these yummy cookies, you'll never guess it's low in fat. This is my family's favorite healthy peanut butter cookie recipe. -Maria Regakis, Saugus, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add egg white; beat until blended. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into an 8-in. roll; wrap in plastic. Freeze for 2 hours or until firm., Unwrap and cut into slices, just over 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray; press with a fork to make crisscross pattern. Bake at 350° for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire racks; cool completely.
Nutrition Facts : Calories 66 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
LOWER-FAT PEANUT BUTTER SPREAD
This is from an article written by Deborah Geering, published in the 09/16/08 edition of the Toledo Blade. You might want to try it with the Fresh Peach Chutney that I posted about fifteen minutes ago. Cooking time is food processing time.
Provided by dogsandwoods
Categories Lunch/Snacks
Time 3m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 2
Steps:
- Food process ingredients together until smooth.
- Use as a lower fat substitute for peanut butter.
- Refrigerate unused portion.
Nutrition Facts : Calories 107.5, Fat 8.4, SaturatedFat 1.8, Cholesterol 1.1, Sodium 131.4, Carbohydrate 3.7, Fiber 1, Sugar 1.5, Protein 6
LOW FAT PEANUT BUTTER COOKIES
This recipe originates from My Vegan Cookbook. http://www.myvegancookbook.com/blog/ One of my favs! Thank you my Vegan Cookbook for finally giving me a tasty AND healthy peanut butter cookie recipe :) This wholesome peanut butter cookie recipe trims the fat, calories and prep time. And the taste is divine! The only flour in this recipe is a 1/2 Cup of Whole Wheat Flour, but you would never guess. Don't get out a sauce pan, and you can forget about dragging out a mixer. All you need is a mixing bowl and a spoon! It's the perfect go to cookie recipe when you need a sweet fix and you're too tired to work for it.
Provided by PiceSeasGirl
Categories Drop Cookies
Time 25m
Yield 18 Cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- Then dump ingredients into a mixing bowl and stir. You will really need to work at getting the ingredients mixed well. I do a downward smashing motion with my spoon as I stir. You could even put your hands into the dough and kneed a little.
- Drop 1 Tablespoon size mounds onto a greased cookie sheet, about 1 ½ inches apart. Smash them down with a fork. Then sprinkle with course sugar if you like.
- Bake for 10 - 15 minutes.
- After they are baked let them cool for 15 minutes before you dig into They will be soft out of the oven and crisp up as they cool.
- This recipe originates from My Vegan Cookbook. http://www.myvegancookbook.com/blog/.
Nutrition Facts : Calories 99, Fat 4.2, SaturatedFat 0.6, Sodium 107, Carbohydrate 14.3, Fiber 1.2, Sugar 9, Protein 1.9
PEANUT BUTTER FUDGE (LOW FAT SNACK)
Make and share this Peanut Butter Fudge (Low Fat Snack) recipe from Food.com.
Provided by Cultural Twist
Categories Candy
Time 3h15m
Yield 24 Fugde Bars, 24 serving(s)
Number Of Ingredients 9
Steps:
- Melt chocolate chips (on defrost setting of microwave or over double boiler). In a medium bowl, beat together peanut butter, cream cheese and butter on medium speed of electric mixer until well blended. Add melted chocolate and beat again. Add milk and vanilla and beat until smooth.
- Gradually add icing sugar and beat after each addition, scraping down sides of bowl as necessary. Stir in walnuts using a wooden spoon.
- Line an 8-inch square baking pan with wax paper or parchment paper and spoon fudge into pan. Spread to edges. Cover with plastic wrap and refrigerate until firm, about 3 hours.
- Remove fudge from pan and cut into 36 squares. Store fudge covered in refrigerator. It will soften if left at room temperature.
Nutrition Facts : Calories 166.5, Fat 9.8, SaturatedFat 4.3, Cholesterol 6.5, Sodium 29.5, Carbohydrate 20.4, Fiber 1.2, Sugar 18.3, Protein 2
LOWER FAT/LOWER CALORIE PEANUT BUTTER SPREAD
Make and share this Lower Fat/Lower Calorie Peanut Butter Spread recipe from Food.com.
Provided by Jonesament
Categories Cheese
Time 5m
Yield 22 tablespoons, 11 serving(s)
Number Of Ingredients 4
Steps:
- Combine ingredients.
- Store in refrigerater.
- Best used as a spread on crackers or bread as a PBJ sandwich.
Nutrition Facts : Calories 95.7, Fat 6.1, SaturatedFat 1.3, Cholesterol 2.5, Sodium 146.9, Carbohydrate 5.2, Fiber 0.8, Sugar 2.8, Protein 6.2
LOW FAT PEANUT BUTTER S'MORE BARS
I've made these several times and they are always an ooy gooy favorite. I make these low-fat, by subbing egg sub and vanilla yogurt for the eggs and oil in the brownie mix. The amounts are approximate to the type of mix you use. Please follow directions below for subbing according to your package. And by all means if you aren't watching your waistline, go for the "real deal."
Provided by MsSally
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Lightly grease 9x13 baking dish and preheat oven to 350°F Place whole crackers down middle of pan. Break other crackers to make a full layer of crackers on bottom of pan.
- Mix brownie mix, according to package, subbing egg substitute for eggs and vanilla yogurt for oil.
- Pour brownie mix over graham crackers and put in oven for about 25 to 28 minutes or till brownies are ALMOST done.
- Remove from oven, do NOT turn oven OFF.
- Pour marshmallows and chips over brownies evenly.
- Put back in oven for about 3 to 4 minutes or till marshmallows are puffed and chips are soft.
- Take out of oven and allow to cool for about 2 minutes Using a knife gently spread the marshmallows and chips over entire top of brownies. Use wet knife to cut into pieces and serve. Do NOT stack these together to store. Store in a single layer in tightly covered dish.
Nutrition Facts : Calories 108.4, Fat 3.4, SaturatedFat 0.6, Sodium 81, Carbohydrate 19.3, Sugar 1.3, Protein 1.4
REDUCED FAT PEANUT BUTTER PIE
I don't prepare dessert often but this pie is one of the exceptions. Sugar-free pudding, a reduced-fat graham cracker crust and a few other items keep the fat and calories down, but no one guesses that this sweet treat is lighter than other desserts.-Vickie Madrigal, Shreveport, Louisiana
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes. Stir in peanut butter. Transfer to crust. Cover and chill for at least 3 hours. , Just before serving, spread with whipped topping. Drizzle servings with chocolate syrup.
Nutrition Facts : Calories 258 calories, Fat 12g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 180mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
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