WW Peanut Butter Recipes - Meals & Desserts

Apple Salad With Peanut Butter Dressing

Source: WWRRB
WW points per serving: 3
Servings: 4

2 medium apples -- coarsely chopped
1 cup celery -- chopped
1/4 cup raisins
2 Tablespoons reduced-fat peanut butter
1 container (6 oz) nonfat vanilla yogurt

Put the peanut butter in a small microwave safe bowl and heat 10 -15 seconds to soften. Combine the peanut butter and yogurt, mixing well to make dressing.

In another bowl combine the apples, celery and raisins. Pour the dressing over the salad and toss to mix.

Per Serving (for 4 servings): 159 Calories; 3g Fat (18.1% calories from fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 106mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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Ooey-Gooey Peanut Butter-Chocolate Brownies
"3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter or stick margarine, melted and cooled
1/4 cup fat-free milk
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels

Preheat oven to 350°.
1. Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.

Yield: 2 dozen (serving size: 1 brownie)

CALORIES 176 (25% from fat); FAT 5g (satfat 2.1g, monofat 1.6g, polyfat 1.1g); PROTEIN 2.6g; CARBOHYDRATE 29.9g; FIBER 0.8g; CHOLESTEROL 6mg; IRON 0.8mg; SODIUM 212mg; CALCIUM 30mg;
Cooking Light, SEPTEMBER 2000


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Peanut Butter Filled Fudge Cupcakes
Points - 4
Serving Size : 12

1 cup unbleached flour
1 cup packed brown sugar
1/3 cup cocoa powder -- sifted
3/4 tsp baking soda
1/4 tsp salt
1/4 cup light butter -- softened
1/3 cup skim milk
2 whole egg whites -- slightly beaten
Filling
4 oz fat-free cream cheese -- softened
1/4 cup reduced-fat peanut butter
1 Tbsp honey
1 Tbsp skim milk
2 tsp vanilla extract

Preheat oven to 375. Prepare 12 muffin cups with cooking spray and flour; set aside.

In a mixing bowl, combine flour, brown sugar, cocoa powder, baking soda, and salt.

In another mixing bowl, combine margarine, 1/3 cup milk, and egg whites.

Mix dry ingredients with wet ingredients just until moistened; set aside.

In another mixing bowl, combine cream cheese, peanut butter, honey, remaining milk, and vanilla extract.

Place 2 tablespoons batter into prepared cups. Spoon rounded teaspoon of cream cheese mixture into center of each. Fill cups half full with remaining batter, one tablespoon each.

Bake for 20 minutes.

Source: www.recipezaar.com

Per Serving (excluding unknown items): 178 Calories; 4g Fat (21.4% calories from fat); 6g Protein; 31g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 252mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.


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Asian Noodle Peanut Salad

Now | 5POINTS
Servings | 4

Ingredients
8 oz uncooked soba noodles, or udon noodles
1 cup reduced-sodium chicken broth
2 Tbsp reduced-fat peanut butter
1 Tbsp soy sauce
1/2 tsp hot pepper sauce
1 medium sweet red pepper(s), cut into 1-inch pieces
1 medium bell pepper(s), cut into 1-inch pieces
2 tsp ginger root, fresh, minced
2 medium garlic clove(s), minced

Instructions
Cook noodles according to package directions. Drain, transfer to a large bowl and cover with foil to keep warm.

In a medium bowl, whisk together chicken broth, peanut butter, soy sauce and hot pepper sauce; set aside.

Heat a large, nonstick skillet coated with olive oil cooking spray over medium-high heat. Add peppers, ginger and garlic and sauté for 2 minutes. Add chicken broth mixture and cook to heat through, about 2 minutes. Transfer mixture to noodles and toss to combine. Yields about 1 cup per serving.

Chef's Tips
We renovated Asian Noodle Peanut Salad by:
* Using fat-free chicken broth to replace most of the fat in the sauce.
* Substituting reduced-fat peanut butter for the full-fat variety.
* Sautéing the vegetables with cooking spray instead of oil.



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Re: WW Peanut Butter Recipes - Meals & Desserts

Those cupcakes sound awesome! I think I might try the noodles, I LOVE peanut butter.

Re: WW Peanut Butter Recipes - Meals & Desserts

Re: WW Peanut Butter Recipes - Meals & Desserts

Ok , this thread is making me drooooool

I love, adore, obsess over peanut butter And what's even better is that these are WW friendly!

Thanks for posting, Lisa

Re: WW Peanut Butter Recipes - Meals & Desserts

Peanut Butter Better Than Sex Cake

Serving size: 24
Points: 3

18 1/4 oz chocolate cake mix - devil's food, 1 box
10 oz. Diet Coke
1 egg white
7 oz. FF sweetened condensed milk - 10T
2 Tablespoons lowfat peanut butter
8 oz. (1 tub) Cool Whip Free, thawed
7 Nestle Fun Size Butterfinger candy bars

Combine cake mix, diet cola, and egg white. Bake according to cake mix instructions in a floured 9x13 pan. A few minutes before the cake is to be done combine sweetened condensed milk and peanut butter in sauce pan. Cook and stir on low to make creamy and warm. When cake is done and still hot, poke holes in top of cake with knife or the handle of a wooden spoon, and pour peanut butter mixture over top of cake. You may have to spread the mixture a little to help it go down into the holes. Sprinkle top with half of chopped Butterfingers. Cool cake completely. Cover with Cool Whip and sprinkle remaining Butterfingers over top. Keep in fridge until ready to serve.


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Chocolate Chip Peanut Butter Pie

Points: 7
Serves: 10

Ingredients

1/2 cup reduced-fat peanut butter
4 oz light cream cheese
4 oz fat-free cream cheese
12 oz fat-free sweetened condensed milk
2 Tbsp fresh lemon juice
1 cup lite whipped topping, thawed if frozen
5 Tbsp mini chocolate chips, divided
6 oz pie crust
Instructions

1. In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips.

2. Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over top. Cover with plastic wrap and chill in refrigerator for at least 4 hours. (Or chill overnight if you prefer a firmer pie texture.) Slice into 10 pieces and serve.

note: use 8 oz. fat-free creamcheese instead of what the recipe calls for... I haven't run it through the builder to check points, but it still tastes great.


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Frozen Butterfinger Pie

40 chocolate graham crackers (10 full cookie sheets)
1 1/2 tablespoons butter or stick margarine, melted
1 large egg white
Cooking spray
4 cups vanilla fat-free frozen yogurt
3 tablespoons light-colored corn syrup
3 tablespoons creamy peanut butter
1 tablespoon fat-free milk
1 (2.1-ounce) chocolate-covered crispy peanut-buttery candy bar (such as Butterfinger), chopped

Preheat oven to 350°.
Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes.

Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust.

Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm.

Yield: 9 servings (serving size: 1 wedge)

NUTRITION PER SERVING
CALORIES 230(30% from fat); FAT 7.6g (sat 2.5g,mono 2.8g,poly 1.1g); PROTEIN 6.1g; CHOLESTEROL 5mg; CALCIUM 104mg; SODIUM 221mg; FIBER 1g; IRON 1.4mg; CARBOHYDRATE 36.6g

Message edited 2/14/2006 11:21:05 AM.

Re: WW Peanut Butter Recipes - Meals & Desserts

Re: WW Peanut Butter Recipes - Meals & Desserts

Peanut Butter Dip
* for fruits & Veggies

2 TBSP Peter Pan reduced fat Peanut butter
8oz Fat Free Cool whip

Mix together and 2 TBSP of this dip is 0 Pts!

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Peanut Butter Spread

1 (8 oz.) Package Fat Free Cream Cheese
2 Tablespoons Reduced Fat Creamy Peanut Butter
10 Packets Splenda

Mix all ingredients together in a small bowl.
Refrigerate in a covered container.

Note: This is good on toast, apples, pretzels, or anything else you can think of.

Serves: 8 (2 Tablespoons Each)
Per Serving: 51 Calories; 2g Fat (27.6% calories from fat); 5g Protein; 4g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 174mg Sodium. WWP: 1

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Peanut Butter Chocolate Chip Banana Bread or Muffins

Recipe By : KateWD

Note: I used Splenda for the 1/2 cup of sugar and eliminated the Canola oil entirely -- and figured the points with my changes.
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour (can use all white flour)
1/2 cup sugar or Splenda
1/2 cup packed brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
2 ripe large bananas -- mashed
1 cup skim milk
3/4 cup smooth peanut butter (I used chunky)
1 tablespoon Canola oil (original recipes uses 3 T. -- can also omit all together)
1 teaspoon vanilla
1 large egg
1 cup milk chocolate chips

In a large bowl stir together flour, sugars, baking powder, salt, and cinnamon. In another bowl combine mashed bananas, milk, peanut butter, oil, vanilla and egg. Add to flour mixture, stirring until just combined. Stir in chocolate chips. Pour batter into two greased loaf pans or muffin tins. Bake at 350 F for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.

Makes 2 loaves, 12 slices per loaf or 24 muffins 3 pts a serving

Message edited 2/14/2006 12:56:47 PM.