Easy Peanut Butter Dessert (S)
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  • Debbie Mullet
    Posted at 11:10h, 30 October

    So just a question about the amount of peanut butter…1 cup and it’s still an S ?? My friend who is also a thmer was questioning the amount allowed….thanks for your response! Debbie

  • Cindy
    Posted at 13:03h, 31 October

    Hi Debbie! I guess I’m not completely understanding your question. Are you wondering if it would be considered a deep S? It is a solid S but because of all the fats, it may be a heavy S if you have too big of a serving. Simply eat a smaller amount. But it may be hard to do that! =) (They always say to eat chocolate, nuts and peanut butter in moderation.) I hope this answers your question.

  • Kari
    Posted at 14:26h, 04 November

    correct me if I’m wrong but wouldn’t the amount of heavy cream and peanut butter put this into heavy s category? It is high in calories and fats.

  • Cindy
    Posted at 16:18h, 04 November

    Yes, Kari, any S dessert can easily go into heavy S if you eat too large of a serving. Any cheesecakes/desserts made with cream, butter, oils, nut butters, etc. will be higher in calories and fat, but they are still on plan. Remember, it’s not the fats that make you gain weight (unless you have a dairy allergy, etc.) but it’s the spikes in your blood sugar. In fact, many people can lose weight faster if they increase their good fats. Just don’t combine it with carbs. ~Cindy

  • Steph
    Posted at 14:23h, 17 November

    Hi Kari,

    I am just wondering about the Truvia – is it powdered before or after you measure the 3/4 cup? Thanks so much!

  • Cindy Mullett
    Posted at 10:32h, 18 November

    Hi Steph!
    It is 3/4 C. once it’s powdered.

  • Shirley Martin
    Posted at 18:36h, 12 January

    Do you not cook the vanilla pudding?

  • Cindy Mullett
    Posted at 18:45h, 16 January

    No you don’t, Shirley. If you’re concerned about salmonella, just make sure to wash the eggs well with soap and water. Salmonella contaminates eggs from the salmonella found on the outsides of the eggs.

  • Dawn McGregor
    Posted at 08:50h, 22 February

    I do not have glucomannan, can I just use all Xanthan Gum?

  • Brianna Mullett
    Posted at 13:21h, 25 February

    Hi Dawn! Yes, Xanthan Gum is interchangeable with glucomannan. 🙂

  • Char Eash
    Posted at 14:38h, 19 September

    Hi Cindy, I am curious why the oatmeal flour? Is it because of
    the Truvia?
    I just don’t recall using any flour when
    making the crumbs before with just peanut
    butter and powdered sweetener. I am making a dessert for church carrion and plan to put this over the top of a
    Sourdough chocolate cake 🙂

  • Cindy
    Posted at 17:32h, 01 October

    I’m really sorry for the late answer, Char. The reason we like to use some oatmeal flour is because it really helps with the consistency. The oat flour helps give the crumbs the texture most like you’d expect of traditional peanut butter pie. It helps soak up the wetness without adding additional powdered sweetener that can overtake the peanut butter flavor. I like to add the oat flour just before putting it together and serving it. Coconut flour could also be used, but it will affect the flavor unlike the oatmeal flour does. I hope this is helpful.

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