Eat sparingly if on a low-carb diet, rice puffs are roughly 14g. of carbs per every 1/4th of a cup, plus the carbs in peanut butter--I use all natural or organic to drop the carbs down to 6g. or lower per 2 Tbsp. The only sugar content comes from the honey and dried fruit used, which normally I allow every once in awhile because your body does need some sugar to level out your blood sugar levels.
Ingredients:
3/4 c. all natural or organic peanut butter (the less carbs, the better)
1/4 c. honey
1/4 c. dried fruit (optional and eyeball it, I added a handful)
1 c. puffed rice cereal (NOT rice krispies!)
1/4 c. sugar free jam or jelly
1/2 c. reserved sugar free jam or jelly for topping
Fat Free whipped cream for topping (optional)
Instructions:
1. Put puffed rice in a medium sized mixing bowl. Measure out dried fruit and mix with puffed rice.
2. Measure out peanut butter in a microwave-safe bowl and microwave for 30 seconds, stir, then microwave for another 30 seconds. Caution, bowl may be hot! I learned the hard way.
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| Peanut butter…yuuum! |
3. Scoop peanut butter into the bowl with puffed rice and dried fruit (I used a mix of raisins/cranberries). This will be tough to mix, but that's why we have step 4!
Tip: Steps 3-4 should be done relatively quickly, before the peanut butter seizes up and becomes hard again.
4. Add in 1/4 c. jelly or jam, and 1/4 c. honey. Mix vigorously. Just kidding, mix until well combined and mixture holds together. Depending on your brand of peanut butter, whether it's more loose or thick, you can alter the jelly/jam and honey ratio. If you don't want it to be too sweet, use less or no honey, and all jam/jelly.
5. Pour the mixture into a greased baking dish or tupperware, as I did. Tupperware fits more easily into the refrigerator.
Top with reserved jelly/jam and chill for up to one hour, or overnight to eat for breakfast the next morning!
Or that same night for dessert.
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| Yum. Peanut buttery goodness! |
