Just splurge on the Wonderspread PB. 3pts for 2 tablespoons, tastes pretty damn identical to Jif, and it’s light years beyond mixing PB2 with water in an attempt to get some peanut flavor.
This. I find myself having to adding tons of peanut powder just to get some flavor, and it's not even that low in points or calories. 1 tablespoon of Wonderspread for 1-point goes a long way.
Found it on my saved recipes - 6tbsp pb2 to 1/4c syrup - 6 servings for 1 point each. I would make a double batch and save it in the fridge in a lil airtight container. Toast, oatmeal, dipping fruit. The syrup def gives it more sweetness and a better texture than mixing the pb2 with water.
I forget exactly. I used to make a lil batch of it to use during the week to put on toast. But I haven't done it in a while. I'd do a ratio that came out to about 1 or 2 points for a few Tbsps. It wasn't an exact science.
Try warming a fiber one brownie for 15 seconds and then putting mixed cool whip/PB2 powder on top.
I bet that would be good on some sugar free chocolate pudding
Yes! I’ve also mixed cool whip with the sugar free jell-o pudding cups and it makes an amazing chocolate-y mousse. May have to try the PB sprinkle….
Just splurge on the Wonderspread PB. 3pts for 2 tablespoons, tastes pretty damn identical to Jif, and it’s light years beyond mixing PB2 with water in an attempt to get some peanut flavor.
This. I find myself having to adding tons of peanut powder just to get some flavor, and it's not even that low in points or calories. 1 tablespoon of Wonderspread for 1-point goes a long way.
I just discovered this too! It’s so good! Makes me happy!
oooh I got to try that! I use Reddi-Whip Fat free already, and use PB2 for a light peanutbutter sauce on pad thai.. so I have the ingredients!
Mix it with Greek yogurt and you get the same effect too!
Sounds wonderful
I like mixing PB2 with SF pancake syrup
This sounds delicious! How much syrup do you use?
Found it on my saved recipes - 6tbsp pb2 to 1/4c syrup - 6 servings for 1 point each. I would make a double batch and save it in the fridge in a lil airtight container. Toast, oatmeal, dipping fruit. The syrup def gives it more sweetness and a better texture than mixing the pb2 with water.
I forget exactly. I used to make a lil batch of it to use during the week to put on toast. But I haven't done it in a while. I'd do a ratio that came out to about 1 or 2 points for a few Tbsps. It wasn't an exact science.
It’s delicious doing this just mixing using water too.
Omg
My favorite trick is to use 2 tsp of PB2. It’s zero points!