In addition to cheesecake I love Peanut Butter anything - my favourite in Peanut Butter cookies as well as Malaysian Creamy Satay (packet mix) that calls for peanut butter. Alas though I have been indulging too much and have put on a bit of weight so I am now on a quest to lower the sugar or even get rid of sugar all together in my recipes/baking/cooking.
So I found a recipe that is fully indulgent but really is too naughty as it has lots and lots of sugar - so when I made the first version with all the sugar that the universe contains (yes I am exaggerating - at half recipe) I found that the sugar high and resulting headache was too much to bear. So I had to change the recipe. Yep I changed it and you will see below the major differences.
Sugar Loaded Version
Individual Peanut Butter Dessert (naughty version half recipe)
Ingredients:
6 Digestive biscuits - blitzed in food processor
4-5 Tbs butter melted
1/2 cup whipping cream
125g Cream cheese (half block)
1/2 cup Peanut Butter
1/2 cup icing sugar
1/2 can sweetened condensed milk
1/2 tsp vanilla
Method:
Mix biscuits and butter together and place in to 4 -6 individual glasses/cups and put in fridge to chill.
Whip cream until nice and thick. On medium speed beat the Cream cheese and Peanut Butter together until nice and smooth. Reduce speed and gradually add the icing sugar. Add condensed milk and vanilla and mix well. Stir in 1/3 of the whipped cream into the filling and then fold the rest until just mixed.
Put in fridge for a couple of house until set.
I whipped some more cream and put on top with some salted peanuts.
Now you can see why I had the sugar overload.
I discovered Natvia a little while ago when I bought a book called "I Quit Sugar" by Sarah Wilson. It is a great substitute to real sugar and has nearly next to no calories in it which makes this a much better version of the dessert.
Lower Cal Natvia Individual Peanut Butter Desserts
Lower Cal Natvia Individual Peanut Butter Desserts
Ingredients:
2 tablespoons unsalted butter, melted
125g Light Cream Cheese, room temp
1/2 cup light Peanut butter
1/2 cup light cream
150ml Greek Style Yoghurt
3 teaspoons Natvia
1/2 teaspoon gelatin
25ml water (to dissolve gelatin)
Recipe Method:
Place Oreo cookies in food processor until crumbs. Mix with melted butter and put a small amount in to six individual dessert bowls/cups. Place in the fridge to chill.
Whip 1 teaspoon of Natvia with cream just until slightly thick. You will find it does not whip properly like full fat cream.
Beat the cream cheese and peanut butter together until well combined. Add yoghurt, gelatin and 1 teaspoon Natvia. Mix well. Add the cream and fold in to mixture. Doesn’t have to be perfect. If not sweet enough for your liking, add another teaspoon of the Natvia.
Scoop out the mix in to the cups and refridgerate for a couple of hours.
Tips and Tricks:
If you want a fuller mix use full fat cream and fold in at the end when you add the light cream.
If you want even sweeter – just add more and more Natvia until to your liking.
To lower the calories don’t use the oreos – just place in the cups by itself.
Feeling naughty – Whip up some full fat cream with a teaspoon of Natvia for a more indulgent dessert.
These also taste awesome with salted peanuts.
This recipe actually tastes better the day after as it has the 'saltiness' of the peanut butter in it.
This recipe will be posted to The Sweeter Life Club soon so if you are looking for good recipes in Australia (or even overseas) take a look at the 'sweet' recipes they have to offer.
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