Peanut Butter Ball recipe

Cindy P.
on 12/10/07 2:33 am - Indianapolis, IN

I know a few of you were interested in the recipe, so here you go. This makes about 12 walnut sized balls (like I had at the ornament exchange): 1/2 cup low fat peanut butter (I use the natural and pour off the excess oil) 1/4 cup SF maple syrup (Log Cabin has great flavor) 2 Tbsp Splenda 3/4 cup nonfat dry milk 1/4 cup TVP (texturized vegetable protein, adds protein & fiber w/o adding fat. You can find it in the health food section at Kroger for about $2.29 or $2.99 for a 1 lb bag or you can buy it in bulk at Georgetown Market (Georgetown & Lafayette Rd) for about $1.79 per lb.) Combine peanut butter, SF syrup & Splenda. Stir until combined. Add nonfat dry milk, stirring until throughly combined (mixture will be very thick). Add TVP and stir until just combined (mixture will be even thicker). Roll into balls about the size of a walnut

Helpful hint #1: If you have trouble stirring all of this together with a spoon, after you have combined the 1st three ingredients, put on plastic gloves and knead it with your hands to add the dry ingredients. I've found it is easier to mix the dry ingredients in this way, especially when you multiply the recipe. Like this last weekend I made 4 dozen, so I quadrupled the recipe. Stirring that much together was just too hard, but the gloves/kneading worked out great. Helpful hint #2: If the mixture seems a little dry and won't hold together, knead it with your hand . The warmth of your hand will release a little more of the oil that occurs naturally in the peanut butter and it will stick together better then. Enjoy!

Cindy