Our local WalMart is such a tease. I got all excited when they started selling Oikos Greek yogurt a few months ago. I expected it to be there every week, in stock, just like all the other stuff our WalMart sells like frozen egg rolls and shelves of everything Jimmy Dean. But alas, when I went there Friday, it was gone. Nothing but pro-biotic somethingorother yogurts in its place. Damn you, foul temptress! It’s why when I spied Arnold’s Sandwich Thins the other day, I refused to get all hot and bothered because I know they’ll just be gone in a few weeks. I can’t stand the disappointment.
Anyway, when I purchased the second-string yogurt (Dannon fat-free plain, which isn’t as thick as Greek and has half the protein), I found what might turn out to be a yummy soup recipe. Who thinks to look for soup ideas on a yogurt lid? How serendipitous.
Since I had to type out the recipe (a foil yogurt lid isn’t the most sturdy recipe card), I thought I’d share it and see what you think. It might be the new recipe I try this week.
Creamy Sweet Potato Soup
2 T canola oil (I’ll use 2 t of olive oil)
1 large sweet onion, sliced
2 t ground cumin
3 sweet potatoes, peeled and cubed
6 cups chicken broth (I’ll use vegetable)
1 ¾ C Dannon plain yogurt (I’ll use the fat-free and Greek, when I get my hands on some)
2 T chopped parsley or cilantro
¼ C toasted pumpkin seeds
Heat oil in Dutch oven. Add onions and cumin; sauté for 3-4 minutes. Add potatoes and broth and bring to a boil. Reduce heat and simmer 20-25 minutes. Puree soup with 1½ C yogurt and parsley or cilantro. Serve each portion with a dollop of remaining yogurt and a sprinkle of pumpkin seeds.
Nutrition facts (using fat-free yogurt): 120 calories; 4.5 grams fat (that’s with 2 T of oil); 6 grams protein; 15 grams carbs.
It might need some additions in the spice and garlic department, but I think this will be my new recipe for the week.
Reader Nicole posted a comment in my last entry regarding the slaw recipe and PB2. She wants to know what PB2 tastes like and how it compares to regular peanut butter. I’ll try to describe it as best I can, but please feel free to add a comment regarding your own experience with PB2.
PB2 is powdered peanut butter made by Bell Plantation. It’s available in a few stores around the country, but mostly people order it through Bell’s website. The minimum order is four jars, so many people are hesitant to buy it in case they don’t like it. Fair enough. However, for people like me who adore (and I mean “can’t-have-it-in-the-house-or-I’ll-eat-it-all” kind of adore) peanut butter, PB2 is a godsend. Two tablespoons have around 50 calories and 3 grams of fat (1 WW Point).
You can make PB2 as thick or as creamy as you want since you add water (or jelly) to the powder yourself. You can also put PB2 in smoothies and other recipes that call for peanut butter.
If you’re looking for something that tastes exactly like Jif or Skippy, PB2 isn’t for you. You’ll have to be willing to alter your peanut butter tastes. Because PB2 is much lower in fat than regular peanut butter it has a much more raw peanut taste. Most people I’ve talked to say it only took them a few servings to train their peanut butter taste buds to the taste of PB2. I was in love from the first bite.
While I understand concerns about the cost (and would LOVE if my friends at PB2 would consider offering little sample packets to potential customers?? Just a thought.), if you’re a serious peanut butter addict like me, it’s worth the twenty-something dollars for a four-pack. I get the variety pack of three regular and one chocolate PB2 when I order.
Another way to get PB2 without the shipping might be to ask your local store to consider stocking it. Give the manager Bell’s website information and see what happens. The worst they could say is no, right?
So what are your thoughts on PB2?
Note to January: Don’t let the door hit you on the way out! Sayonara, adios! I’m glad you’re gone. The days are a little longer, my mood is lifting…While I don’t like to wish time away, January, I’m very happy to flip your page up on my calendar.