I typically don’t make too many desserts, because, well, we have to eat them once they’re made. Cookies are frequently the exception to that rule. With cookies, they’re so easy to just keep a few out and stick the rest in the freezer. Then I can take out a cookie or two when I really need something sweet. These peanut butter cookies are just perfect for that. They’ve only got five ingredients, so they’re made in no time. I completely forgot to make the traditional peanut butter cookie cross hatch in them before I baked them, and they still turned out fine. The baking soda and the amount of oil in the peanut butter help these cookies to spread. If you’re having trouble with that though, baking soda helps cookies to spread and baking powder helps them to puff, so just add a little of whichever you need. I enjoy these cookies for a little mid afternoon pick-me-up. I’ll start to get tired, and I’ll get the munchies when I’m struggling to concentrate. These are just perfect, with only 2 points + per cookie, a little fiber and a little protein, they’re a great snack for me without me going overboard.
I have always adored peanut butter, but when I came across Justin’s fabulous looking line of Nut Butters at my local Whole Foods, I was dying to give it a try and compare it to my beloved peanut butter. The majority of their nut butters are almond based, as opposed to peanut. Almonds are one of, if not THE healthiest nut you can eat, and I love finding ways to incorporate more nuts in my diet. Plus, Justin’s Nut Butters offer a selection of six amazing flavors: Classic Almond, Honey Almond, Maple Almond, Chocolate Almond, Vanilla Almond and Chocolate Hazelnut, in addition to also offering a Classic Peanut Butter and Honey Peanut Butter. So I grabbed myself a jar of the Vanilla Almond Butter, and a few packets of other flavors to sample (yes, they also come in portion controlled packets, people!) I decided to try my new almond butter in a very basic way…spread onto some apple slices. OH EM GEE. It was absolutely divine! The flavor of the almond comes through perfectly, with just the slightest hint of vanilla. And I loved how fresh this product tasted…like it was literally made from scratch in my kitchen. I was thrilled with how absolutely delicious this stuff was! MOVE OVER PEANUT BUTTER. Keep in mind though, this is a nut butter, so in order to incorporate it into my Weight Watchers plan, I can’t go overboard with it. It is a healthy fat though, so a serving size of 2 tbsp for 5 Points + is ideal. Keep reading to learn more about Justin’s Nut Butters…PLUS get my Weight Watchers Recipe for Light Chocolate Fudge Brownies with a Vanilla Almond Butter swirl!
photo credit: food network
Ok people….Labor Day is over, which means summer is coming to an end. And soon, the gluttonous holiday season will be upon us. So, it’s time to crack down NOW, and stick with your weight loss plan!! And this delicious Low Calorie Cheesecake Brownie Recipe will be just what you need to help you stay on track, but still feel like you are indulging. By making a few simple substitutions in a traditional cheesecake brownie recipe, I was able to create a DELICIOUS moist and sweet cheesecake brownie that has a lot less fat and calories than before. If you’ve got a sweet tooth, and need a little something to take the edge off, try these low calorie cheesecake brownie bars! You can enjoy a fabulous, guilt-free dessert for just 2 Points +!