Tuesday, 8 May 2012

Skinny PB&J Cupcake for 1


A cupcake healthy enough for breakfast?! Yes please!!


Peanut butter and jelly are a classic flavor combination that never fail to impress. A gooey peanut butter center topped off with creamy Greek yogurt icing... yum :) I would take this over the usual boring breakfast lineup any day.


I used PB2 in this recipe. PB2 is a powdered peanut butter that has undergone a process in which 85% of the fat calories have been removed. It contains 45 calories per serving (2 tablespoons) compared to 190 for 2 tablespoons of the original stuff. You can order it online at http://store.bellplantation.com/. If you don't have PB2, you can substitute it with regular peanut butter. I will include the nutritional information for both versions at the bottom of this post.

PB&J Cupcake for 1

(1 serving)


Ingredients:


Cupcake:


  • 1 tablespoon PB2 mixed with 1/2 tablespoon water (or you may substitute this with 1/2 a tablespoon peanut butter)
  • 1 tablespoon jelly (I used no sugar added raspberry)
      Dry
  • 3 1/2 tablespoons whole wheat flour
  • 1/4 teaspoon baking powder
  • 2 packets of sweetener of choice (I used stevia)
      Wet
  • 1 tablespoon Egg Creations Original (or regular egg)
  • 2 teaspoons reduced calorie buttery spread, melted (such as Becel)
  • 2 tablespoons unsweetened almond milk
  • scant teaspoon pure vanilla extract
Frosting:
  • 1/4 cup plain, fat free Greek yogurt
  • 1 tablespoon jelly
  • If you like things really sweet, you may want to add a little extra sweetener here. I did not though and still enjoyed it thoroughly! 
Method:
  • Pre-heat oven to 350
  • Mix all dry ingredients together in a small bowl
  • Make a well in dry ingredients and quickly add all wet ingredients to it. Stir until just combined
  • Place about 1 tablespoon of batter in the bottom of a cupcake liner. Add the tablespoon of PB2 in a dollop on top of the batter (be careful to leave a small outline of batter still showing around the edges). Then add 1 tablespoon of jelly on top of the PB2 leaving the same border of batter around the edge. Add remaining batter over the top.
  • Bake 8-10 minutes
  • Mix together frosting ingredients and top your cooled cupcake with it as icing!


NUTRITIONAL INFORMATION


With PB2:
  • 194 Calories
  • 27g Carbohydrates
    • 7g Sugar
    • 4g Fiber
  • 4g Fat
  • 14g Protein


With peanut butter:
  • 261 Calories
  • 28g Carbohydrates
    • 7g Sugar
    • 4g Fiber
  • 11g Fat
  • 14g Protein


2 comments:

  1. Looks delicious!! I am trying to figure out how to bring the calories down even more though.. hmmmm

    ReplyDelete
    Replies
    1. Thank you very much! Umm I would maybe try replacing the "butter" with unsweetened applesauce and maybe skip the Greek yogurt topping and just top it with jelly. I think that would save you around 50 calories. I can't vouch for that though because I haven't tried it.

      Delete