I have given up sugar. Okay, not really. I do still have sweets in moderation. However, I have given up the habit of consuming large amounts of sugar and making special trips to the store to supply a glucose-addicted body.
I’ve never been big on ice cream, however I do have one weakness: Baskin Robbins Chocolate Peanut Butter Ice Cream. There’s just something about that ripple of peanut butter laced throughout the chocolate that makes it irresistible.
I recently purchased a jar of PB2 for the first time.
What is it?
Real peanuts that have been pressed so that much of the fat and oil content has been removed.
What’s so great about it?
45 calories and 1.5g fat per serving.
I had been wondering how to put this lower fat peanut wonder to use. Then tonight I had an idea.
I sprinkled some of the PB2 powder directly on the ice cream though you can mix the powder with water to make peanut butter substitute. (I did not include a picture because I do not have an ice cream scoop to help make an aesthetically pleasing photograph of the final product ☺).
Is it as fabulous as the real Baskin Robbins stuff? Not exactly. But at 135 calories, 5g fat, and 6g sugar per serving, it’s a delicious alternative this former sugar addict can live with! Next time I will try it with Breyer’s Carb Smart.
My local Publix began carrying PB2 recently, however if it’s not available in your area, you can purchase it here: Bell Plantation PB2 Powdered Peanut Butter, Net Wt. 16 Oz. By the way, it is Kosher ou and gluten-free.
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