peanut butter cream 2

Peanut Butter Cream

Serves: 1-2

Happy Tuesday Everyone! I want to start off today by thanking all of you for your support and encouragement that you have given me since the beginning of Ingredients Of A Fit Chick! Although, this site has only been around for a few short months (3.5 to be exact), it has gotten bigger than I ever anticipated! And that is all thanks to you! You have left me so many sweet comments, tested out and shared my recipes with others, given me amazing feedback on recipes, come to me with questions, comments, concerns, etc. I can’t even begin to express how touched I am by all of that! So thank you! Thank you from the bottom of my heart!

Today’s recipe is one that you have seen me post here and have heard me talk about several other times. It is a recipe that, if you follow me on Twitter and instagram, you see I eat almost every single day, literally!!! Many of you have tried it and fell in love! You have shared it with others in the blogging world and it has really taken off! I have been getting more and more emails lately for it and so I decided to finally dedicate an official post to this quick, yet insanely delicious,  versatile and most importantly 100% clean treat! So for all of you who have been waiting, here you are! I hope you enjoy it as much as I do! 🙂

Fit Ingredients

  • 1/2c (4oz) low fat, low sodium ricotta cheese (can sub cottage cheese)
  • 2tbs 15g peanut flour (could sub PB2, but it’s not quite the same)
  • 1-2 tsp stevia (depending on how sweet you want it)
  • 1 tsp vanilla extract
  • 1tbs coconut milk or water

Directions

Combine all ingredients in a bowl. Mix well. Add more or less milk/water depending on how thick you want it. Serve immediately or refrigerate until ready to use.

That’s it folks! It takes you no more than 3 minutes to make and requires no baking! And let me tell you, your taste buds will be in heaven after this one! Now, how should you use it??

  • Serve is with sliced fruit for dipping
  • Dip in whole grain pretzels
  • Fill cinnamon crepes 😉
  • Frost your chocolate flax cake
  • Serve with whole grain crackers
  • Top with cacao nibs and/or nuts
  • Use on top of waffles, pancakes or french toast
  • Stuff it in an ezekiel pita with fresh strawberries
  • Frost a cupcake
  • EAT IT PLAIN! 🙂

The possibilities are absolutely endless! Be as creative as you want! If it tastes good with peanut butter, then it will go with this recipe! Let me know what ways you try it! I’d love to see what is your favorite! 🙂

****************************************************************************************************************************************

Nutrition: (for the entire recipe)

Calories: 128.0, Protein: 20.1g, Carbs: 6.2g, Fat: 2.3g (0g Saturated), Sodium: 49mg*, Fiber: 2g (Net Carbs: 4.2g)

*Sodium will be significantly higher if using cottage cheese

****************************************************************************************************************************************

24 Comments
  • Umm hello deliciousness! I love mixing protein powder and peanut flour with nut butter in cottage cheese, but I've never tried using ricotta! where do you buy yours from? Any brand you recommend?? :)
    August 14, 2012
    • I buy Calabro brand at Whole Foods. It's the only brand I will use because it is 100% clean and has no added preservatives or sodium. As you can see in the nutrition stats there's barely any sodium at all!! I'm addicted to it! I add it to everything, but you can def sub cottage cheese too!
      August 14, 2012
      • Sweet!! I'm totally gonna buy some-- I just HATE the sodium levels in cottage cheese, but love the texture, so I think this ricotta will be a great alternative! :)
        August 14, 2012
  • Lesa
    Wowzer!!! This would be really good topped on egg whites with a little cinnamon ....MMMMMMmmmm.. but now whats the different between peanut flour and PB2? :)
    August 14, 2012
  • Denise
    Sounds delicious! I am a newbe to clean eating so forgive me but what is PB2 and where can I find peanut flour? Thanks!
    August 14, 2012
    • Hi Denise! I buy my peanut flour online, but some specialty stores carry it too! I'd buy that over PB2 because it is cleaner and has much better nutrition stats!! :)
      August 14, 2012
  • Kimber
    Sounds fabulous! But I've never heard of 'peanut flour'. Where can I get it?
    August 14, 2012
    • Hi Kimber! I buy mine online, but some specialty food stores carry it too! :)
      August 14, 2012
  • Natalie
    I see that the recipe serves 1 - 2. Yeah, right! 1 yes but definitely not 2. HaHa!! I wouldn't share a bite of this!! Yum
    August 14, 2012
    • You and I are sooooo alike!!! I wouldn't let anyone else tough it either! But you know, some people were brought up sharing things! ;)
      August 14, 2012
      • Natalie
        I guess it wouldn't kill me to make a double batch....but I might eat both then!
        August 14, 2012
        • I would eat them both too! That's why I try and make everything in portion controlled sizes!! hahaha Where is our willpower?! :)
          August 14, 2012
  • Hey Lindsey! I am so glad you found me! I am excited that you are intrigued by the recipes on here! You will have to let me know which ones you try! I popped over to your blog too! Congrats on the weight loss! That's amazing! I think you have such an amazing and healthy outlook on health and fitness! I have mentioned to others before that I need to start making some more paleo recipes for my blog, so hopefully there will be a few more you can enjoy! Look forward to talking with you soon! Have an amazing day! :) P.S - have you applied to be a FitFluential Ambassador yet? I think you'd make a great one!
    August 15, 2012
  • Natalie
    OK, I know you think this is crazy, but I want to get it right. I see that you call for 1/4 cup (4oz) in the recipe.....Mine container says it's about 2oz for a 1/4 cup, so should I use 1/4 cup or 1/2 cup or just weigh it and measure out 4 oz which is actually two servings on the container, but as I said above..............it's totally only one serving for me!! hahah.
    August 15, 2012
    • Good catch Natalie!! It was supposed to be 1/2c (4oz)....I fixed it! Thank you! Because let's be honest, 1/4c (even half a cup) barely feels like enough when it comes to eating this!! hahaha I finally tricked the bf into trying it last night and he couldn't believe it was the same stuff that he has been watching me eat for 2 months and turned his nose up at! hahahahaha sneaky ;)
      August 16, 2012
      • Natalie
        I wasn't trying to "catch" you on the 1/4 cup = 4oz. I was honestly curious because dry measurements are so different from liquid sometimes, and I wasn't sure about the ricotta! Haha. You know that I LOVE the bigger servings! Have fun at your conference.
        August 16, 2012
  • Cortney
    ....UMMMMM AMAZING! perfect topping for my lil hotcakes! love love all your recipes i have tried so many and have enjoyed them all...keep the great clean recipes coming!!! :)!!
    August 17, 2012
    • Thank you so much Cortney! I am glad you are enjoying them! This one is definitely one of my favorites! :) Have an awesome day!
      August 17, 2012
  • Danielle
    OMG- you are my hero! I have an unhealthy addiction to peanut butter and your recipe satisifes my need for taste and volume. So quick and easy. Love this dip and look forward to trying your other recipes. Thank you!!
    September 7, 2012
    • Haha! That's great to hear Danielle! I am also addicted to pb! I could eat an entire jar in one sitting! This recipe is by far probably one of my most favorites! You should definitely try making the chocolate peanut butter cheesecake since the pb part is this cream! :)
      September 7, 2012
  • Mallory Gruhala
    Sarah, LOVE the website!! I have found so many good recipes that I would love a whole day in my kitchen! The peanut butter cream looks amazing but would Greek yogurt be ok to sub for the ricotta?
    September 15, 2013

Leave a Comment

Your email address will not be published.