LOW SALT PEANUT BUTTER RECIPES

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LOW-FAT PEANUT BUTTER COOKIES RECIPE: HOW TO MAKE IT



Low-Fat Peanut Butter Cookies Recipe: How to Make It image

When you bite into one of these yummy cookies, you'll never guess it's low in fat. This is my family's favorite healthy peanut butter cookie recipe. —Maria Regakis, Saugus, Massachusetts

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield about 2 dozen.

Number Of Ingredients 9

3 tablespoons butter
2 tablespoons reduced-fat peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 large egg white
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt

Steps:

  • In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add egg white; beat until blended. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into an 8-in. roll; wrap in plastic. Freeze for 2 hours or until firm., Unwrap and cut into slices, just over 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray; press with a fork to make crisscross pattern. Bake at 350° for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire racks; cool completely.

Nutrition Facts : Calories 66 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 49mg sodium, CarbohydrateContent 11g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

DARK CHOCOLATE PEANUT BUTTER BARK (LOW SUGAR) - SKINNYTASTE



Dark Chocolate Peanut Butter Bark (Low Sugar) - Skinnytaste image

Dark Chocolate Peanut Butter Bark with Sea Salt is so easy to make, just 3 ingredients! It makes a great homemade holiday gift!

Provided by Gina

Categories     Dessert

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 8

Number Of Ingredients 3

8 ounces Lily's sugar free dark chocolate baking bar* (from two 4 ounce bars)
2 tablespoons creamy peanut butter (I used Skippy)
a few pinches of coarse sea salt (such as Maldon)

Steps:

  • Line a small 9 x 13-inch sheet pan with parchment paper. Set aside.
  • Chop the chocolate with a knife. Melt the chocolate in the microwave, stirring the chocolate every 30 seconds to help avoid seizing. Once melted and smooth, set aside. This took me about 1 1/2 minutes, but will vary with every microwave.
  • Melt the peanut butter in the microwave in 20-second increments, stirring after each increment, until completely smooth, about 4o seconds.
  • Pour chocolate onto the prepared baking sheet, spreading with a rubber spatula into a smooth layer.
  • Drizzle melted peanut butter mixture in parallel lines on top of chocolate. Run a toothpick or knife through to form swirls.
  • Top with a pinch or two of coarse sea salt.
  • Allow the bark to set completely in the refrigerator, about 30 minutes.
  • Once hardened, break into pieces as large or as small as you want.
  • Keep bark stored in an airtight container refrigerated or in a in a cool, dry place for up to 1 week.

Nutrition Facts : ServingSize 1 ounce, Calories 144 kcal, CarbohydrateContent 17 g, ProteinContent 3 g, FatContent 12 g, SaturatedFatContent 6.5 g, CholesterolContent 17 mg, SodiumContent 19 mg, FiberContent 8 g, SugarContent 0.5 g

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