Today, April 2nd, is National Peanut Butter and Jelly Day! To celebrate, I made a simple, quick, nutritious snack – a peanut butter and jelly “mousse,” made with low-fat Greek yogurt. The fluffy consistency is achieved not by adding whipped cream, but by whipping the mixture using an electric hand whisk until it becomes light and fluffy.
Makes 1 serving
Total time: 10 minutes
1 tablespoon smooth peanut butter
1 tablespoon strawberry jelly or jam (non-chunky)
1/8 teaspoon pure vanilla extract
1/2 cup plain, low-fat Voskos Greek yogurt
1/2 cup fresh berries
1. Place the peanut butter in a small, microwave-safe bowl. Microwave on high for ten seconds, to soften.
2. Add the jam, the vanilla and the yogurt. Using an electric hand whisk, whisk on medium speed to incorporate, then whisk on high for about 2 minutes, until light and fluffy, stopping once to scrape the sides with a spatula.
3. Transfer to a bowl, or place in a pastry bag and pipe onto a plate. Serve with fresh berries.
Total Fat 10.7 g
Saturated Fat 3.2 g
Cholesterol 7.5 mg
Sodium 118.0 mg
Total Carbohydrate 26.0 g
Dietary Fiber 2.7 g
Sugars 16.6 g
Protein 16.0 g
Weight Watchers Points Plus: 7 points