Test Kitchen: New Peanut Butter Products

It’s hard for me to turn down peanut butter in any form, so when two new [well one new, the other new on my radar] products came to market, I snagged them immediately. If you’re a fan of the creamy, nutty flavor of peanut butter, I think you might be in for a treat…

First up: New Peanut Butter Cheerios. Same color and texture as regular Multi-Grain Cheerios, but a distinct peanut butter-y flavor.

They also clock in at an impressive 110 calories per 3/4 cup. Unfortunately, they fail the “ingredients” test: sugar in the first three ingredients. Double unfortunately, sugar is listed second, before all of the supposed “whole grains,” save for corn. Groan. Nevertheless, they’re great for sprinkling over chocolate oats, and best in a mug with a little bit of almond milk. But watch out for that dreaded sugar! Pretty disappointing, but not surprising. Processed foods can only get you so far. Has anyone tried the new “Dulce de Leche” Cheerios flavor, too?

Next up: PB2, AKA “Powdered Peanut Butter.” We first saw this at Foods of All Nations [where I think they were asking $10 or $11 a jar], and finally picked it up on Amazon.

From what I understand from Bell Plantation‘s website, they extract the oil from peanuts, compressing them into powdered form [they then sell the oil separately]. This removes the fat and many of the calories from the peanuts and creates a versatile powder. Two tablespoons of PB2, mixed with 1 tablespoon of water [or your liquid of choice] creates the “butter” texture we’re familiar with, but with only 45 calories rather than the traditional 180-210 per serving. Unfortunately, they do add sugar – 1 gram per serving. Does no one like the taste of good old peanuts?

I experimented a bit with the PB2. First, I mixed the powder with water to create “traditional” peanut buter. It tasted surprisingly delicious: creamy, nutty, indistinguishable from a jar of peanut butter save for a less thick texture. Next, I stirred two servings into oats while they were cooking on the stove – most of the flavor was lost during the cooking process. Not to be defeated, the next time we each mixed in a serving to our cooked oatmeal bowls – much better – very nutty, but again, the texture of stick-to-your-mouth peanut butter was missing. Finally, I stirred 2 tbsp powder and 1 tbsp almond milk into a 1/4 cup serving of muesli for a snack – bomb. This had the most pronounced flavor and that familiar, sticky teture.

Bell Plantation recommends it on your peanut butter and jelly sandwiches, but in all honesty, it’s not going to replace the texture of peanut butter. Where it works best is in situations where it can be almost a glorified protein powder – smoothies, oatmeal, muesli, etc. They also recommend baking with it – I’ll try a peanut butter cookie soon and check back in.

Has anyone else tried PB2, or the chocolate PB2 or their crackers? I’m curious to see whether they’re on to something…



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Categories: Food


Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: http://www.linkedin.com/pub/courtney-marello/1a/375/b30 Tumblr: http://abarrelofoddsandends.tumblr.com/


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  1. Polyface Meat Meal #2: Chicken | Ryes and 'Shine - April 23, 2012

    […] side project for the day? Baking with PB2. If you recall I wrote a test kitchen post on PB2 back in the January, and after Whole Foods did some raw baked goods with the stuff, I wanted to […]

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