+
General Discussion

DYI reduced fat peanut butter...my latest harebrained scheme

danna | Sep 26, 200809:38 AM     12

I love peanut butter, even more so since I switched to all natural (less sugar, more peanut flavor) and EVEN more so since I found the Santa Cruz dark roast crunchy at Whole foods. But...it's making me fat. As I was stirring in the separated oil on top of my newly opened jar last week the thought occured...why not just pour if off? The resulting product would be sludgey and hard to spread...but still taste mostly the same...right? And it would be lower fat...how much lower, i wonder?

has anyone done this? where is the flaw in this plan? My main uses for pb are pbj sandwiches, making asian dipping sauces or soba noodle sauces, and eating out of the jar w/ my finger, along with a few chocolate chips. (god help me)

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Only Pumpkin Bread I'll Be Eating from Here on Out
Chow with Me

The Only Pumpkin Bread I'll Be Eating from Here on Out

by Hana Asbrink | Welcome to Chow with Me, where Chowhound’s executive editor Hana Asbrink shares all of the irresistible...

Christmas Crack: The Easiest and Most Addictive Holiday Gift
How To

Christmas Crack: The Easiest and Most Addictive Holiday Gift

by Mijon Zulu | Want some crack? I mean, crackle? People who have had it love it and it takes less than an hour to...

Melissa Clark's Maple Syrup Pecan Pie Is a Star
My Go-To

Melissa Clark's Maple Syrup Pecan Pie Is a Star

by Meredith Arthur, Blake Smith, and Jen Wheeler | Pecan pie is right up there with pumpkin pie when it comes to iconic holiday desserts, but it has...

This Upgrade on Babka Swaps Chocolate for Homemade Nutella (!)
Food News

This Upgrade on Babka Swaps Chocolate for Homemade Nutella (!)

by Amy Schulman | For anyone who’s taken a trip to Boston—or, for that matter, resides there—Flour Bakery stands as...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.