PB2 Chocolate High Protein Smoothie

Have you heard about the unique low-fat peanut butter, that's full of peanut-y goodness, comes dehydrated & has 85% less fat calories than traditional peanut butter?  It's called PB2 & it's an amazing product ~ I'm totally in LOVE!   Check out ~ the Bell Plantation company website ~ they give you the scoop on how they make this incredible food.  It's got the full taste of creamy peanut butter ~ all you have to do is add water to the dehydrated peanut butter powder, mix it up & you're good to go.  I've been adding a bit of extra water to the mix & letting it sit overnight in the fridge.  I think it gives the peanut flavor a chance to get even richer, it makes more & it's still plenty thick enough for spreading ~ gotta love that!  It's like getting almost double the amount for the same calories ~ Yeah, baby!

I'm so glad that several of the blog readers told me about this wonderful peanut butter.  Thank you, guys!!   I ordered mine from Amazon, (I looked around & found they had the best price/free shipping) one of each ~ original & chocolate.  I've been having fun trying both styles in recipes & have been eating it all sorts of ways... starting with just a spoon.  :)

Another blog reader shared how she enjoys it in her smoothie, so I had to include it in one of mine, too.  Thanks so much for the inspiration, Becky!  :)

PB2 Chocolate High Protein Smoothie
serves one

  • 1 cup non-fat milk (or your favorite milk/nut milk)
  • 2 Tbsp PB2 Chocolate or Original (or more to taste :)
  • 1/2 Tbsp unsweetened cocoa powder (or more to taste)
  • 1 scoop vanilla whey protein powder (or your favorite kind)
  • 1/3 cup frozen banana slices
  • 1 tsp vanilla extract
  • 1 packet Equal or sweetener of choice (or to taste)
  • 6 ice cubes


Blend all together until smooth & frosty ~ Enjoy!


  1. Looks awesome! Question: how do you freeze your bananas? Sliced, whole, with or without peel?

    1. I peel the banana, make them into about 1/2 inch slices & then freeze the slices in a single layer, on a plate ~ when they're all frozen, I put them in a gallon bag & use them as needed. That way they don't clump together.

      If I'm feeling lazy, I'll skip the 'freezing on a plate' step & the slices just go right to the gallon bag, laying in as much of a single layer as I can get them. Only problem is that they tend to clump-up a bit that way. So then I spend time breaking them apart before they go into the recipes. So I either spend the extra time prepping or before right before using. :)


Note: Only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...