Tuesday, January 13, 2009

APB Fruit Sushi with Low-Fat Peanut Butter Spread

APB Fruit Sushi
Originally uploaded by Marni Molina
Here's another breakfast option that's great when you want something light and pretty to kick off your day. It looks and feels quite fancy yet it's so easy to make.

APB Fruit Sushi
(APB = Apple - Peanut Butter - Banana)
Serves: 1
  • 1 whole wheat wrap (I used a Trader Joe's Organic Olive Oil Whole Wheat Wrap)
  • 2 TBSP Low-Fat Peanut Butter Spread (recipe below)
  • 1/2 banana, quartered length-wise
  • 1/4 apple, cut into large matchsticks
  1. Spread the Low-Fat Peanut Butter Spread all over one side of your wrap. Lay your pieces of pre-cut banana and apple all snuggled together in a line extended from one edge of the wrap to the other. Carefully roll your wrap into a sushi roll and slice it into 1-inch pieces with a sharp knife. Enjoy!
Per Serving:
  • 313 calories
  • 77 calories from fat
  • 9g fat
  • 1g saturated fat
  • 0g trans fat
  • 0mg cholesterol
  • 359mg sodium
  • 53g total carbs
  • 7g dietary fiber
  • 13g sugars
  • 10g protein
  • eGL*: 22
  • Weight Watcher Points: 6
* eGL = that's estimated Glycemic Load for those of us that need to watch our blood sugar. Try to keep it to 100 or less per day.

This Low-Fat Peanut Butter Spread was inspired by something similar I saw come out of the Bigger Loser kitchen. You get all the peanut buttery flavor with less than half the fat of straight peanut butter. Use it as you would traditional peanut butter - as a spread, in sauces, or warmed up and drizzled on some chocolate sorbet. Oh yeah ... now we're talkin'!

Low-Fat Peanut Butter Spread
Makes about 2 cups
Serving size: 2 TBSP
  • 1 cup silken tofu, soft (about 9 ounces)
  • 1/3 cup organic natural peanut butter
  • 4 teaspoons maple syrup
  • 1/8 teaspoon salt
  1. Throw everything into a food processor or blender and whirl it all together until smooth. You may need to stop to scrape down the sides once or twice. If it's too thick, add a bit of water. Store in an airtight container in the refrigerator. 
Per Serving:
  • 77 calories
  • 50 calories from fat
  • 5g fat
  • 1g saturated fat
  • 0g trans fat
  • 0mg cholesterol
  • 48mg sodium
  • 3g carbs
  • 1g dietary fiber
  • 1g sugar
  • 4g protein
  • eGL*: 1
  • Weight Watchers Points: 2

* eGL = that's estimated Glycemic Load for those of us that need to watch our blood sugar. Try to keep it to 100 or less per day.


Nicole (anotheronebitesthecrust.wordpress.com) said...

I like this idea a lot!

veggievixen said...

those are so freakin cute. great idea!

Anonymous said...

These look yummy!
Can't wait to give them a try!
I referred your blog to another co-worker... we had it up at work!
She loved it!!!

allularpunk said...

these look awesome! and what a great alternative to just plain peanut butter... i'm always a little freaked out by how much fat is in the stuff, even though i know it's healthy fat. thanks for the recipe! also, your oatmeal looks wonderful. i'm always putting different stuffs into my oatmeal to make it more interesting. i'll have to try this variation out!

Mihl said...

That's a fantastic idea! And it looks beautiful.

jessy said...

oh, i love it! i want to try making some of the peanut butter spread soon! i have everything on hand, too! superexcitedface! delicious, fo 'sho!

Jeni Treehugger said...

I sooo love Peanut Butter it shouldn't be allowed!!
These are an awesome idea Marni!

Anonymous said...