Variation on SBD Peanut Butter Cup

iVillage Member
Registered: 05-26-2005
Variation on SBD Peanut Butter Cup
4
Tue, 06-07-2005 - 4:02pm

Okay - of course there is not way to really *improve* upon this diet-saving treat...but we were out of peanut butter last night and I couldn't really find anything else to have so...

I substituted 1/2 banana (mashed up really well) for the peanut butter. I always refreeze mine for about 30 min after mixing to give it the consistency of ice cream - and it was VERY good. Just like a chocolate covered banana!

So I was thinking of what other variations we could come up with? I'm sure I've told you all before how I like variety and get bored very easily with foods, so I'm excited about the idea of new ways to twist this recipe!

I was thinking of adding some orange extract and orange zest instead of the peanut butter, and making a "Mandarin Chocolate" flavor. Or maybe some mashed raspberries or some sugar-free raspberry jam.

Here is the original recipe:

South Beach 'Peanut Butter Cup'
Serves 1

Ingredients
1 no-sugar-added Fudgesicle
1-2 tablespoons peanut butter
1-2 tablespoons fat-free frozen whipped topping or whipping cream

Instructions
Take a no-sugar-added Fudgesicle and scrape it off the stick (microwaving it for about 15 seconds helps). Then add 1-2 tablespoons of peanut butter and 1-2 tablespoons of fat-free frozen whipped topping or whipping cream. Mix together and enjoy. (I freeze mine for about 30 min to give it a more creamy/ice cream texture)
NOTE:
Count the 1 tablespoon of peanut butter as half of your total nuts allowed for the day. (If you use two tablespoons of peanut butter, count that as your total nut allowance for the day.) Count the whipped topping and fudgesicle towards your Sweet Treats for the day.

Any other ideas out there?













spring06sig2
iVillage Member
Registered: 04-01-2005
Tue, 06-07-2005 - 4:37pm

Hi MichaelAnn!


A few weeks ago I tried playing around with the recipe. Actually, I didn't add any new ingredients, I just wanted to see if I could make it have the same look and texture as a real peanut butter cup. I completely melted the fudge pop (carefully, because I didn't want to cook it). Then I poured some into the bottom of a paper cupcake liner. Then added a spoonful of peanut butter, topped it off with the rest of the fudge and re-froze it. It came out pretty nice - certainly more *presentable* then the 'stir in a dish version'. It was a bit difficult to get out of the liner, and a little cold to eat with your hands..... I'll keep working on this idea, I think!

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iVillage Member
Registered: 04-04-2003
Tue, 06-07-2005 - 4:54pm

I bet Strawberries would be good in place of the pb...when are strawberries NOT good? :)

Jolene

iVillage Member
Registered: 03-26-2003
Tue, 06-07-2005 - 11:59pm

Karen, this is how I eat SB pb cups! The melted way just doesn't do it for me but I really feel like when they're prepared this way, they are such a yummy treat. Great minds, eh?

Kim

iVillage Member
Registered: 05-26-2005
Wed, 06-08-2005 - 7:59pm

What about layering it in a popscicle mold? We make layered "smoothie pops" or layered pudding pops all the time. You could mix half the whipped cream w/ the pb and half with the fudgscicle, then layer it.

Last night I replaced the peanut butter with a drop of mint extract and about a tsp. mini dark chocolate chips. Tasted like mint chip ice cream (my favorite flavor!)













spring06sig2