Powdered peanut butter sounds, pardon the pun, a bit nuts.
While fitness buffs sang its praises when it first hit the scene a few years ago, I scoffed. But after seeing it take up more and more space on the shelves of my local supermarket, I caved and bought it for the first time. At first I stayed fairly traditional in my usage: I added a scoop to my chocolate or banana morning smoothie, or added it to cookie dough to make a lower calorie peanut butter cookie.
But it grew on me. Soon, I was adding it to curries and sprinkling it on my oatmeal or over frozen yogurt. It really is quite good.
Powdered peanut butter is just what it sounds like—peanut butter that has had all of the moisture and most of the fat removed. You’re left with a fine powder (similar in texture to cocoa powder) that has the flavor of regular peanut butter. It can be used as is or reconstituted. For the latter, you just stir 1 tablespoon of water or other liquid (such as almond milk) into 2 tablespoons of powdered peanut butter until smooth.
One serving (2 tablespoons) of reconstituted peanut butter has a fraction of the fat and calories of traditional peanut butter—45 calories, 5 grams of protein, 1.5 grams of fat and 1 gram of sugar. Compare that to the 188 calories, 16 grams of fat, 8 grams of protein and 3 grams of sugar in the real deal.
From The Associated Press
RECIPE -
Salty-Sweet Peanut-Honey Popcorn
