Peanut Butter Spread - 1 Pt. per 2 TB

Ingredients:

20 Pringles original fat free potato crisps 3 TB reduced-fat peanut butter 1 TB wheat bran (not wheat germ) 1/2 tsp vanilla extract 1/2 tsp instant coffee powder 1 tsp unflavored gelatin 2 individual packets Equal sweetener 1/4 tsp salt 3/4 cup very hot water (not boiling)

Instructions:

Put all of the ingredients (Pringles, too) into an electric blender and blend on highest speed, scraping down sides of blender container at intervals, until mixture is very, very smooth. Refrigerate for several hours until spread is thoroughly chilled and thickened. Keeps for a minimum of one week, refrigerated, in a tightly-covered container. Recipe can be doubled.

Calorie Breakdown:

Per one 8-oz. cup of spread: 395 cal, 18 gm fat, 6 gm fiber Per 2 TB of spread: 49 cal, 2.3 gm fat, 0.8 gm fiber