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Sheryl Kraft

Sheryl Kraft, a freelance writer and breast cancer survivor, was born in Long Beach, New York. She currently lives in Connecticut with her husband Alan and dog Chloe, where her nest is empty of her two sons Jonathan. Sheryl writes articles and essays on breast cancer and contributes to a variety of publications and websites where she writes on general health and wellness issues. She earned her MFA in writing from Sarah Lawrence College in 2005.

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Try This! A Yummy Peanut Butter Spread

During my recent trip to Canyon Ranch, they served a delicious spread that everyone told me I must try. Once I did, I was hooked. I ended up eating it every single morning, either on my bran muffin or whole grain toast. If you like peanut butter, you'll love it, too. It's easy to prepare and full of healthy ingredients.

Nutrition & Movement

During my recent trip to Canyon Ranch, they served a delicious spread that everyone told me I must try. Once I did, I was hooked. I ended up eating it every single morning, either on my bran muffin or whole grain toast. If you like peanut butter, you'll love it, too. It's easy to prepare and full of healthy ingredients.


Here's the recipe, compliments of the chef:

Almond or Peanut Butter Delight

1 cup part-skim ricotta cheese
1/2-cup natural-style smooth almond or peanut butter, drained of excess oil
2-1/2 teaspoons vanilla extract
1/2 teaspoon ground cinammon
4-1/2 teaspoons honey

Combine all ingredients in a food processor with a metal blade and process until satiny smooth. Place in covered container and refrigerate. (I did not use a food processor and found that with some heavy stirring, I got it to a smooth consistency.)

Makes 10 2-tablespoon servings, each containing approximately:

69 calories
3 gm fat
6 mg. cholesterol
5 gm. protein
12 mg. sodium
Trace of fiber

I'm sure you can think of your own ways to eat this yummy mixture (maybe even right off the spoon) Enjoy!

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