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PB2 Recipes

Page history last edited by PBworks 13 years, 8 months ago


Chocolate PB2 Parfait

Yield: 5 servings; 2 points per serving


8 oz fat-free whipped topping

5 T PB2

2 boxes of Jello SF/FF Chocolate Fudge Pudding mix (prepared with skim milk)


I mix the PB2 and whipped topping, and layer as follows:


1/2 cup of pudding

1/3 cup of PB2 whipped topping


For extra points you can add an additional topping, my family loves mini-choc chip morsels (1/2 T. = 1 pt).




Frozen PB2 Cups

Yield: 12 servings; 1 point per serving


1/3 C. PB2 (7 Tbs. mixed with water)

1 container FF Cool Whip

4 Tbs. Lite chocolate syrup


Mix the PB2 with cool whip. Pour into lined muffin cups. Drizzle w/ chocolate syrup on top. Freeze.




Splenda Peanut Butter Cookies

Yield: 24 servings; 1 point per serving


1/4 cup Smart Balance Light buttery spread with flax

8 serving PB2

1/4 cup Egg Beaters Egg Beaters

2 Tbsp honey

1 tsp vanilla extract

1 cup McNeil Nutritionals SPLENDA No Calorie Sweetener

1 1/2 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp table salt


Preheat oven to 350 degrees F.


Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.


Add egg substitute, honey and vanilla. Beat on high speed for approximately 1 1/2 minutes.


Add SPLENDA and beat on medium speed until well blended, approximately 30 seconds.


Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1 1/2 minutes. Mixture may be crumbly.


Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.




PB2 Fudge Brownies

Yield: 18 servings; 3 points per serving


1 box Betty Crocker Brownie Mix

1/2 cup PB2

1/2 cup unsweetened applesauce

1/4 cup water

1/2 cup Egg Beaters


Mix all ingredients and pour into sprayed glass 13 x 9 dish. Bake according to box directions.


Peanut Butter Bar Cookies

Yield: 24 servings; 3 points per serving


1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups quick oats

12 tbsp PB2 mixed with 6 tbsp water

3/4 cup Splenda brown sugar mix

1/4 cup sugar

1/2 cup Land-o-Lakes light stick butter

1/4 cup fat free egg substitute

1 tsp vanilla

1/3 cup skim milk


Mix all dry ingredients together in a mixing bowl.


Cream butter, prepared pb2 and sugars in another bowl until light. Add the remaining liquid ingredients and mix well.

Stir in all dry ingredients until well blended.


Spread in 9x13 pan sprayed with non-stick cooking spray and bake at 350 degrees for about 30 minutes or until tests done.

Cool and prepare frosting.




3 tbsp pb2 mixed with 4 tsp water

1 1/2 tbsp Land-o-Lakes light stick butter

2/3 cup powdered sugar

1 tbsp skim milk


Melt butter in microwave and blend in remaining ingredients. Spread on top of cake and divide into 24 bars.




Peanut Butter (PB2) Pie

Yield: 8 servings; 4 points per serving


4 serving(s) PB2 (1/2 cup dry)

4 oz fat-free cream cheese

8 oz fat-free whipped topping

20 packet SPLENDA No Calorie Sweetener

1 tsp vanilla extract

8 serving(s) RF Pie crust



Cream together the 3-4 oz of FF cream cheese (at room tempature) and splenda, vanilla or almond extract. Mix 1/2 c PB2 dry into thawed 8 oz of FF whipped topping into cream cheese mixture. Pour into Keebler's RF graham cracker crust and freeze. Cut into 8 portions. For additional points sprinkle with mini chocolate chip morsels (1 T = 2 points) or package of 100 calorie oreos (2 pts).



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