Peanut Butter and Jelly Marshmallow Squares - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This gourmet take on the American childhood sandwich is all grown up. Adults will gobble them up like they're kids again.
Ingredients
- 1 quantity Citrus Marshmallow Mixture
- 1/3 c. crunchy peanut butter
- 1 1/2 oz. natural raspberry flavor gelatin
Instructions
- Lightly spray a 8- by 8-inch cake tin with oil. Line the base with non-stick baking paper, extending the paper up and over two opposite sides. Spray the paper lightly with oil.
- To make the base, combine the cookie crumbs and butter. Press into the base of the prepared tin, then refrigerate until firm.
- Prepare the marshmallow mixture as instructed, omitting the orange zest. While the marshmallow is whipping, warm the peanut butter in a small microwave-safe bowl in the microwave on Medium (50 percent) in 15-second bursts until softened slightly, but not hot.
- When the marshmallow is ready, spoon about half into a separate bowl. Add the softened peanut butter and fold with a large spoon or spatula to gently combine. Return this mixture to the remaining marshmallow and fold through, stirring and lifting the mixture only 2 –3 times. Spoon over the prepared base. The mixture will be slightly swirled. Stand for about 30 minutes.
- Meanwhile, prepare the gelatin following the packet instructions. Cool slightly, then pour into a shallow dish and refrigerate until the jelly starts to thicken to a consistency similar to egg white. Pour over the marshmallow and refrigerate for 2 –3 hours, until set. Remove from the tin and cut into squares.
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