Great Balls of Protein!

YIELD: About 50 balls

INGREDIENTS:

• 1 jar (16 ounces) natural peanut butter, oil and all
• 2 cups vanilla-flavored whey protein powder
• Splenda, saccharine, stevia, or whatever sweetener you prefer (optional)
• Sesame seeds (optional)
• Unsweetened shredded coconut (optional)
• Sugar-free chocolate bars (optional)
• Unsweetened cocoa powder (optional)
• Splenda (optional)

INSTRUCTIONS:

1. Thoroughly combine the peanut butter with the protein powder. (I find that working in about 1/3 cup of the protein powder at a time is about right.) This should make a stiff, somewhat crumbly dough.
2. Work the sweetener of your choice (if using) into the dough. My whey protein powder is sweetened with stevia, and I find that that’s enough sweetener for me. But if you want your Great Balls of Protein to be sweeter, simply add sweetener.
3. If you’re using stevia, dissolve it in a couple of tablespoons of water and sprinkle it evenly over the mixture before working it in, or it’s not likely to spread throughout the mixture very well. Actually, it’s best to sprinkle any sweetener evenly before combining it with a mixture this thick.
4. Roll into balls about 1 inch in diameter.
5. It’s nice to coat these with something. If you like sesame seeds, you can toast them by shaking them in a dry, heavy skillet over medium heat until they start popping and jumping around the pan, and then roll the balls in them while they’re still warm.
6. You could roll them in coconut, if you prefer; most health food stores carry it unsweetened and shredded. Again, you can toast it lightly in a dry frying pan, and add a little Splenda. Or you could melt sugar-free chocolate bars, and dip your Balls of Protein in chocolate-although it would probably be simpler to chop them up and mix them in. Another option is to roll them in unsweetened cocoa mixed with a little Splenda.

PER SERVING:

• 3 grams of carbohydrates, a trace of fiber, and 10 grams of protein. (Analysis does not include coatings for balls.)

NOTE:

• This is easiest to make if you have a powerful stand mixer or a heavy-duty food processor. If you don’t, don’t try to use a smaller appliance-you’ll only burn it out and destroy it! Rather than dooming your old mixer, just roll up your sleeves, scrub your hands, and dive in.