Last week I received a HUGE shipment of Peanut Butter powder from MyOatmeal.com. Have you heard of these guys?

MyOatmeal.com sells fantastic, custom blended products oatmeal and my favorite… custom flavored Peanut Butter Powder Blends called PB Lean! Thanks to the generosity of the folks at MyOatmeal.com, I received samples of so many different flavors to experiment with. So far my favorites are the Banana Bread PB Lean (OMG!) and the Vanilla Frosting PB Lean that I use in today’s recipe!

Be sure to check out the website…there are millions of flavor combinations you can create!

Here is my first recipe creation using the PB Lean… and it was so delicious!

I feel like I keep hearing about the decadent Cronut craze sweeping New York these days. Although I haven’t seen anything close to cronuts here in Colorado, I thought I’d try making a healthier version with reduced-fat crescents.

They were delicious! Often associated with the delicious glaze that coats the pastry. Here’s how you can make it yourself!

Baked “cresnuts” with peanut butter glaze

Makes 8

INGREDIENTS

1 can of reduced-fat croissants

4 tbsp. PB Lean – Vanilla Frosting Flavor

2 TBSP. powdered sugar

1 1/2 – 2 tbsp. Water (more if needed)

Truvia packages

Cooking spray

INSTRUCTIONS

1. Preheat oven to 375 degrees.

2. Roll out your croissants and divide them into triangles. Sprinkle with Truvia to sweeten the bun.

3. Roll out the dough lengthwise and then place it in a ring shape in your donut pan (prepared with cooking spray). Bake for 11-13 minutes until the cresnuts are golden brown. Note: A half-moon triangle makes a cresnut. Sizes vary within the package. I have noticed, that…

4. While your cresnuts are baking, mix the glaze in a small bowl.

5. When finished, place your cresnuts on a rack to cool.

6. While your cresnuts are cooling, glaze them with the PB mixture.

Per 1 cresnut:

CAL 126; CARBS 22g; FAT 5g; SAT FET 2g; PROT 4g; FIB 1g; SUG 10g

WW Points Plus: 4; WW Smart Points: 5

MyOatmeal.com provided me with all of the PB Lean pictured above and used in this recipe; However, all recipe information and opinions on the product are my own.