| Author |
Topic: Better Peanut Butter? |
teetime
Cool Runner |
 posted May-05-2007 11:45 PM
  
Thanks to Merigayle I was able to try it this weekend.So far my feeling is that it's a really cool product that I'll like using to add peanut flavor to all sorts of things (smoothie was a success, sprinkled on fage yogurt with some brown sugar was a success, on frozen yogurt post run was a success). Jill's ideas only support this conclusion. BUT, for me, PB2 won't forever replace PB. I must like fat ... I love ranch dressing and have yet to find a low fat version that truly pleases me (forget fat free). Same is true for cream cheese, mayo, etc. There is some texture/richness that you don't quite get from PB2 (and it doesn't really melt). With that said, I've lots of experiments left to try. I am convinced it will make great PB flavored meringue cookies. (Will attempt later in the week after I have real PB on my long ride lunch break tomorrow 
IP: Logged |
HSunshine
Cool Runner |
posted May-06-2007 11:31 AM
I'm eating a pb2 sammich right now and I gotta say, I'm pretty happy with it. I like plain ol' Jif best of all, but I actually like pb2 better than the grind-in-store natural stuff from Whole Foods or wherever. That kind isn't nutty enough for me and I think the texture is funny, so shoot me I haven't baked with my pb2 yet but it's very nice in oatmeal. I'm excited to try the cookies posted on the previous page as well. Tonight we're having a thai-inspired peanut chicken pizza, and we'll see how this stuff works in there. I also have a delicious but super-high calorie peanut noodle dish that I'm planning to try with the new stuff.
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Luluj
Cool Runner |
posted May-07-2007 10:55 AM
Thanks Merigayle! Like teetime, I've been using the pb2 as a flavor enhancer mostly. I like to blend soymilk, banana, cinnamon and cloves together and pour that on top of my cereal some mornings (kind of consistency of yogurt). I added a couple tsp of the pb2 and it gave it a nice peanuty flavour. I also made another dipping sauce with a tbsp of pb2, tbsp apple cider, garlic-chili paste, tbsp soymilk..it was really nice....very similar to thai peanut sauce. Still a thumbs up from me!
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teetime
Cool Runner |
posted May-08-2007 09:50 AM
Two successful inventions to report! And I'm actually starting to like it plain. I had been (mistakenly) adding 2 parts water to one part PB2. I have found a bit more liquid than suggested, but not as much as I was using, is perfect. 1) PB2 froyo ... mix a container fage yogurt (I had fat free on hand ... 2% would add richness without too much fat), about 1/3c almond milk (regular milk or soy would be fine too), a 3T PB2, a tiny dash of salt, a small splash of vanilla, and then sweeten to taste (with maple syrup, honey, splenda, stevia, whatever). If you have a small whisk or hand held blender (I have something that foams up milk for coffee drinks and it worked perfectly), whip it up just to add lightness. Then freeze. Stir every 20-30minutes and a couple hours later eat. 2) Make PB2 but with almond milk and more liquid than they suggest. Finely chop up some raisins. Add a dash of cinnamon. Use as a dip for baby carrots or spread in celery sticks.
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Taishan
Cool Runner |
posted May-09-2007 04:46 AM
Gah! They don't ship to APOs. 
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HSunshine
Cool Runner |
posted May-09-2007 09:13 AM
quote:
Originally posted by Taishan:
Gah! They don't ship to APOs.
Maybe someone you know can buy it and mail it to you? My newfound fave is mixing it into pancake mix. Today I had a big plate of peanut butter and raisin pancakes (after a nice long run). Heaven.
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