I just heard about a product called PB2 made by Bell Plantation and was really excited to see if it is as good as it was described by a good friend Kelly Aversa on her blog daily homemade. Kelly is a terrific cook and I’ve never tasted anything she prepared that I didn’t like, so if she “loves PB2’ I suspected I would too. I was so anxious to try it out that I borrowed a jar from Kelly to try while my order is being shipped. PB2 is really quite good. I found that when mixed by the directions it is a bit runny, but by adding a bit less water it is good enough to eat on crackers or in a sandwich and feel like you are eating peanut butter. It lacks a bit of the mouth feel from the oil in regular peanut butter, but for about 1/4 the calories it is a great option if you love peanut butter but need to watch your caloric intake. In recipes it is a great alternative.
Kelly posts the Weight watchers WW pts+ information on each of her recipes, and the PB2 Thai Chicken recipe looks great and has just +1 WWpts+ for the sauce. I don’t think you can smell traditional peanut butter without a higher score. (actually a 2 tbsp. helping of traditional peanut butter has 5 WWpts+ and a 2 tbsp. serving of PB2 has 1 WWPts+) I’m not in weight watchers but do try to watch my weight so I’m jazzed. PB2 is essentially peanut butter powder that can be reconstituted with water for use. I read the nutritional information about PB2 and it appears that PB2 has most of the protein goodness or peanut butter without the high fat calories. Here is a brief comparison of nutritional info for a 2 tablespoon serving of Adams No Stir peanut butter and PB2:
|2 Tablespoon Helping Nutritional Information||Adam’s No-Stir Peanut Crunchy Peanut Butter||PB2||Chocolate PB2|
|Calories from Fat||130||13||13|
|Sugars||1 gram||1 gram||1 gram|
|Total Fat||17 grams||1.5 grams||1.5 grams|
|Saturated Fat||3 grams||0 grams||0 Grams|
|Sodium||130 mg||94 mg||70 mg|
|Protein||7 grams||5 grams||5 grams|
The first thing I noted on this nutritional information is that PB2 appears to be a lower calorie food that does not try to make up for the fat by adding sugar and salt. The whole question comes down whether you think PB2 tastes good enough to substitute for regular peanut butter as a snack or sandwich with jelly. I think it is clearly going to be a great substitute in recipes. Either way for a peanut butter lover like me the thought of avoiding the extra calories of peanut butter and still getting the PB taste I love makes using PB2 a solid option. If your are as excited as I am consider checking out the
Bell Plantation Store and maybe try some yourself.
So far I’ve found great recipe sources. Great examples of these are on daily homemade and include:
There are hundreds of recipes for use of PB2 in cooking on the Bell Plantation site. I found 38 entrees, 47 side dishes, 67 deserts, 10 beverages, 10 no-bake recipes and others under the category of “healthy.” I suspect all of the recipes will fall under at least “healthier” than real peanut butter when used for cooking.