It’s Janubeary in Ryan’s kindergarten class and we are falling in love with bears everywhere.
A lot of bear artwork and papers are coming home, including this keeper.
The search goes on for nutrient-rich food for this six year old vegetarian. He has come a long way with greens, but I can’t help wondering whether he is getting enough calcium, protein and iron from the smattering of veggies and grains he eats.
He reminded me last week of a peanut butter-like spread he used to like, and to my delight, still does.
As I learned at Canyon Ranch 20 years ago (I must be SOOOO old if I am old enough to reference spa visits from 20 years ago), Peanut Butter Delight is a great replacement for regular peanut butter (which Ryan generally doesn’t eat on account of the stickiness). At 70 calories and 3 grams of fat per 2 TBSP serving, adding skim ricotta cheese boosts the protein, reduces the fat and calories. I know it sounds weird (especially if you are wary of ricotta), but it tastes great on whole grain bread, crackers, with a banana or apple, or on a spoon. I assume you could substitute any nut butter you like.
Peanut Butter Delight
The Canyon Ranch Kitchen
Prep Time: 5 minutes
- 1 cup part-skim ricotta cheese
- 1/4 cup natural-style smooth peanut butter, drained
- 2 1/4 teaspoons pure vanilla extract
- 1/2 teaspoons ground cinnamon
- 4 1/2 teaspoons honey or agave
Combine all ingredients in a food processor or immersion blender with a metal blade and process until satin smooth.
Place in covered container and refrigerate.