Not too long ago, I purchased PB2 after hearing so much buzz about this amazing powdered peanut butter. PB2 has the same consistency as full fat peanut butter with all of the natural roasted peanut flavor, but with nearly 85% less fat calories. PB2 is made with high quality peanuts that are slow-roasted and pressed to remove the oil. It is all natural with no artificial flavors or sweeteners, and no preservatives. PB2 Powdered Peanut Butter is mixed with water to create a traditional peanut butter mixture. It also works wonderfully in recipes that call for the use of peanut butter.
Since purchasing PB2, I have been looking for different ways to use it in my recipes!
And this folks, is an absolutely AMAZINGLY delicious recipe!
Peanut Butter Pumpkin Pudding Cake
- 1/4 scoop Vanilla Whey Protein Powder
- 1/4 cup Pumpkin Puree
- 1/4 cup Egg Whites
- 1/4 small Banana
- 1/2 tsp PB2 Powdered Peanut Butter
- 1/8 tsp Vanilla Extract
- 1/8 tsp Cinnamon
- 1/3 Stevia Packet
- Pinch of Nutmeg
- 1 tsp Sunbutter Natural Sunflower Seed Spread
Blend all of the ingredients together (I used my Magic Bullet) and pour into a small microwave safe dish.
Microwave on high for about 3 minutes depending on your microwave wattage.
*Tip* For more of a pudding consistency heat for less time, for more of a cake consistency, heat for longer.
While warm, top with Sunbutter.
Serving Size: 1
136 calories, 4g fat, 15mg cholesterol, 130mg sodium, 319mg potassium, 15g carbs (4g fiber, 7g sugar), 13g protein
I KNOW you will enjoy!