Last month, Apple Eats joined peanut butter lovers everywhere to celebrate National Peanut Butter Lover’s Day. Although this indulgence comes only once a year, true PB devotees are stuck the other 364 days with the grim reality that their beloved snack or sandwich spread is high in calories (170 per ounce) and fat (14 gram per ounce). Wouldn’t it be nice, we sighed, if someone came up with a guilt-free peanut butter?
Now someone has. The product’s name is PBfit, and it boasts having 87% less fat and a third the calories of traditional peanut butter.
PBfit is delivered in powder form, which makes it ideal for baking (more on which presently) or adding to smoothies and the like. It can also be reconstituted into spreadable peanut butter by adding water.
So far, so good, though there is still the 800-pound gorilla in the room. Namely, the question of how good it tastes. If you’ve had the misfortune to order an Impossible Whopper at Burger King, you can appreciate that some purveyors of foods that are “good” for you sell the sizzle but not the steak.
We are therefore pleased to report that PBfit is nothing short of fabulous. Of our panel of tasters, the product got rave reviews across the board a sandwich spread.
But we didn’t stop just there. We were eager to know how PBfit performs in baking. So we baked a batch of peanut butter cookies substituting PBfit and water in amounts equivalent to one-half cup of peanut butter.
The results were terrific. The cookies packed the same peanutty punch you would expect from using conventional peanut butter.
The recipe follows in case you’d like to try it out for yourself.
Peanut Butter Cookies Made Using PBfit
- ½ cup unsalted butter
- ½ cup PBfit powder
- 3 oz. water
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 egg
- 1¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- Preheat oven to 375 degrees F.
- Cream butter, PBfit, water, and sugars together. Beat in egg.
- In a separate bowl, sift flour, baking powder, and salt; stir into peanut butter mixture. Refrigerate dough for at least 1 hour.
- Roll dough into 1-inch balls and arrange on baking sheets. Flatten each ball with a fork, making a crisscross pattern.
- Bake for about 10 minutes or until cookies begin to brown along the edges.
Yield: 18 to two dozen cookies