a70sgirl:
I like the apple peanut butter idea...it's just that the PB has so much fat in it!
I guess if you're just eating a tiny bit to flavor the apple it's not so bad. I will have to give that a try. My lunch box is getting fuller and fuller every day trying to make sure I have enough low cal goods to get me through the entire work day. May have to invest in a larger one. lol.
Here's what I do for the PB: I get the "all-natural" peanut butter - the kind where the oil separates out on the shelf - look for the stuff in the store that has about an inch or more of oil on top of the PB. Then I pour off all the oil and dab the top of the PB with a napkin to absorb the last bit.
What you're left with is PB with MUCH less fat, that still tastes like PB. It's a little dry on a sandwich, and tougher to spread, but on an apple or something else moist (or with Polaner All Fruit jelly), the difference is not any big deal for me - especially considering that I've cut the fat WAY back.
Only downside is that it's tough to figure out the exact fat grams in the remaining PB if you are religious about documenting that sort of thing. If you really wanted to, you could get a gram scale, pour off all the oil (pure fat) into that, figure up the number of grams you've removed from the jar and subtract that from the original amount of fat for the total servings in the jar and divide up per serving.