PB2 Recipes
Chocolate Chip Whoopie Pies
1/8 of recipe (1 whoopie pie): 168 calories, 4.5g total fat (2g sat. fat), 69mg sodium, 26.5g carbs, 1.5g fiber, 21g sugars, 6.5g protein
Click for WW Points® value*
Developed by Hungry Girl. Brought to you by PB2 Foods.
Prep:
10 minutes
Cook:
20 minutes
Cool: 15 minutes
Ingredients:
1/4 cup unsweetened applesauce
3 tbsp. (about 1 large) egg whites or liquid egg substitute
1 1/2 cups PB2 Pantry Chocolate Chip Cookie Mix
1/2 cup light whipped topping (thawed from frozen)
Directions:
Preheat oven to 350ºF. Line 8 cups of a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
In a large bowl, combine applesauce and egg whites/substitute. Whisk until uniform. Add cookie mix, and whisk until uniform.
Evenly distribute batter among the 8 cups, and smooth out the surfaces.
Bake until a toothpick inserted into the center of a cake comes out clean, 16–18 minutes.
Let cool, about 15 minutes.
Slice each cake in half horizontally. Evenly top 8 pieces with whipped topping, about 1 tbsp. each. Top with remaining 8 pieces. Refrigerate until ready to serve.
MAKES 8 SERVINGS
Salted Caramel Peanut Butter Protein Cake in a Mug
Entire recipe: 214 calories, 3.5g total fat (1.5g sat. fat), 665mg sodium, 24g carbs, 4.5g fiber, 10g sugars, 20g protein
Click for WW Points® value*
Developed by Hungry Girl. Brought to you by PB2.
Prep:
5 minutes
Cook:
5 minutes or less
Cool: 5 minutes
Ingredients:
1/4 cup + 2 tbsp. (1 1/2 scoops) PB2 Performance Peanut Protein Plant Powder with Madagascar Vanilla
1/2 tsp. baking powder
3 tbsp. fat-free vanilla yogurt
2 tbsp. (about 1 large) egg white or fat-free liquid egg substitute
1/4 tsp. caramel extract
1 1/2 tsp. light caramel dip
Dash sea salt
Optional topping: peanuts
Directions:
Spray a microwave-safe mug with nonstick spray. Add PB2 powder and baking powder. Mix well.
Add yogurt, egg white/substitute, and caramel extract. Microwave for 1 minute and 15 seconds, or until mostly set.
Let cool slightly, about 5 minutes.
In a small microwave-safe bowl, microwave caramel dip for 5–10 seconds, until hot.
Top cake with caramel dip and salt.
MAKES 1 SERVING
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Peanut Butter Cake in a Mug
Entire recipe: 127 calories, 4.5g total fat (0.5g sat. fat), 386mg sodium, 9g carbs, 3.5g fiber, 2g sugars, 15g protein
Click for WW Points® value*
Developed by Hungry Girl. Brought to you by PB2.
Click to see Lisa make it on YouTube. (Click here to watch on Facebook!)
Prep:
5 minutes
Cook:
5 minutes or less
Ingredients:
1/4 cup powdered peanut butter (like PB2)
1 packet natural no-calorie sweetener
1/2 tsp. baking powder
2 tbsp. (about 1 large) egg white or fat-free liquid egg substitute
2 tbsp. unsweetened vanilla almond milk
1/4 tsp. vanilla extract
Optional toppings: powdered sugar, mini semi-sweet chocolate chips, white chocolate chips
Directions:
Spray a microwave-safe mug with nonstick spray. Add powdered peanut butter and baking powder. Mix well.
Add all remaining ingredients. Microwave for 1 minute, or until mostly set.
If you like, immediately run a knife along the edges to help separate the cake from its mug. Firmly place a plate over the mug, and flip so that the plate is on the bottom. Gently shake mug to release cake onto the plate.
MAKES 1 SERVING
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*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark. For those on the Diabetic Plan, values may vary.
Questions on the WW Points® values listed? Click here.
Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.