Fluff n' nutter

[allibaba]

WOW! I unintentionally made a Fluff n' nutter- like concoction. I took 1/4 cup ricotta, 1 tbs natural peanut butter and 1/2 -1 tsp DaVinci French Vanilla. It surprised the heck out of me when I first tasted it.
Alli

[amyella]

OMG that sounds gooood. "Fluff N Nutter" caught my eye because I'm originally from MA, but for anyone outside of the northeast area, we might need to explain that Fluff is marshmallow cream (and the Fluff brand is made in MA and only available in the northeast). I believe Kraft makes a marshmallow cream, however, and it can usually be found in the baking aisle near marshmallows. A Fluff N Nutter is traditionally a peanut butter and fluff sandwich. And it's delicious! :yum:

[Steve175]

...the Fluff brand is made in MA and only available in the northeast...

Not that they'll be getting my business, but I ran across a jar of "Fluff" down here in Charlotte recently. Gave me a chance to tell my daughter about the Fluffer Nutters (that's what I remember them being called) we used to make when I was a kid in NJ.

[amyella]

Not that they'll be getting my business, but I ran across a jar of "Fluff" down here in Charlotte recently. Gave me a chance to tell my daughter about the Fluffer Nutters (that's what I remember them being called) we used to make when I was a kid in NJ.


Maybe they're expanding their distribution? Well, allibaba's concoction sounds like a yummy way to experience a LC Fluffer Nutter. Now if we could just find a substitution for a big dollap of fluff in a mug of hot chocolate lol

Remember "Never Fail Fudge" on the jar?

[clk]

Well, it's not a big dollop of fluff in hot chocolate, but Da Vinci's does make a toasted marshmallow syrup sweetened with Splenda. I bet that would be good.

Cherie.

[lscoop]

I remember people looking to make marshmallow fluff....don't remember if it was on this thread or not. I just made some....accidentally. I had made brownies that weren't sweet enough and my husband asked for some frosting on his to compensate. He's not low-carb, so I found a can of ready-made frosting and spread it on his. He said "yum". I said, "well, let's see what's in this stuff so I can make a sugar-free version for my brownies".....
All that was in it was sugar, crisco and water, in that order. So I mixed up the following: 3/4 oz crisco, 1 oz Z-trim gel (see thread on Z-trim if you don't know what this is) and 4 1/4 oz. powdered maltitol. It tasted just like marshmallow fluff! Nutrition facts for 1 oz: 73 calories, 3.54 g fat, 20.19 g carb, .11g fiber, 20.08 g sugar alcohols (0 net carbs).

[Ptrcmcc6]

Amyella.......it's funny you should say that Fluff started in Mass. because that was where I had it the first time I ate it. We use to go visit my Grandmother every year in Conway, Ma. and she use to make us peanut butter & Fluffenutter (we called it that also) sandwiches for lunch all the time. Brings back a lot of good memories......Thanx!! I live in NJ and they do sell it here in the store where I work. We also carry the Kraft brand but I'm not a big marshmallow fan anymore.

Patty

[bb6399]

Instead of the Ricotta and PB I use Coolwhip and PB, Yummy, I didnt eat fluffernutters alot only ~ grandma's and then it was between thin cake tops(you know the crown after baking), but this is what I remember it to taste like, and really good frozen!

[gawdess]

I grew up on fluffah-nuttahs!

[MaryToU]

Guess I am another Mass person picking up on the name! Did nothing for me other than make me hungry! Now I am picturing lots of peanutbutter on warm toast with lots of fluff on top! Always like mine on toast instead on made as a sandwich! :p

[Petey]

Low Carb Fluff is easy to make . Just add a dozen egg whites to a bowl and mix with an electric hand mixer until texture is achieved then ad sugar substitute to taste.:cool:

[DarthBarth]

But you eat it raw? As in raw eggs? Uncooked?

Why not just drop that onto a cookie sheet, bake and you ahve merangue cookies...mmmmm

[kevinpa]

OMG I never tried Fluff n' nutter before,
but this thread intrigued me so I tried an experiment. I took 1 tablespoon of skippy carb option PBhttp://www.peanutbutter.com/images/productImages_carbOption.jpg

which is 3 carbs per 2 tablespoons. I mixed that with a bowl full of 0 carb land o lake whipped heavy creamhttp://www.landolakes.com/images/products/15104.gif.
It made a bowl full of fluffiest, peanut buttery, sweet pudding I've ever had. And all for 1.5 carbs. This is a dessert you could serve company and they would think it was PB moose.......WOW!!!

[kevinpa]

I took this 1 step further and added http://www.hersheys.com/syrup/lib/img/products/sugar-free.jpg


And got Reese's Moose.

[MissSherry]

whip heavy cream and sugar free pb and a dash on vanilla. Mmmmmm Also while beating add 1 T sugar free pudding mix(choc) even better!

[kevinpa]

i tried it with the pudding and whipping cream..i'd rather not dirty a mixer when a wisk will do....not my idea of even better.

[MissSherry]

Mmmmmm I love it,lol.

[sweetlis2]

I can't wait to try these!! Just started Atkins 5 days ago, and I'm craving something sweet!! I've already lost 4.5 lbs!!