Dubai chocolate protein yogurt cups
20 min · 43 g protein · 384 cals / serving
Everything people loved about the viral pistachio chocolate bar, layered in a glass: chocolate protein yogurt as thick as mousse, a crunchy layer of toasted pastry threads in pistachio cream, and a thin dark chocolate shell you crack with a spoon. The yogurt is most of the cup, so the rich parts can stay thin and still taste like the bar.
Ingredients
Pistachio crunch
- 3/4 sheet phyllo dough, cut into thin threads (or 1/2 cup kataifi)
- 1 tsp butter
- 1 tbsp pistachio cream
- a pinch salt
Chocolate yogurt
- 2 cups nonfat Greek yogurt
- 1 1/3 scoops whey protein, chocolate
- 2 tsp cocoa powder
- 3 tbsp skim milk
Shell
- 1/2 oz dark chocolate 70-85%, chopped
Pistachio crunch
- 2 tbsp pistachios, chopped; half for the crunch, half to finish
Steps
- Toast the pastry threads in the butter in a small skillet over medium heat, stirring all the time, 3–4 minutes, until deep golden and crisp. Let them cool for 5 minutes, then stir them into the pistachio cream with half the chopped pistachios and the salt.
- Whisk the yogurt, protein powder, cocoa and milk until smooth and glossy, like a thick mousse.
- Spoon half the chocolate yogurt into two glasses, add the pistachio crunch in an even layer, then top with the rest of the yogurt and smooth it flat.
- Melt the chocolate in 15-second bursts in the microwave, stirring between each. Spoon it over the cups and quickly spread it to the edge with the back of the spoon, since it starts to set on the cold yogurt within seconds. Scatter over the rest of the pistachios and chill 15 minutes, until the shell is hard enough to crack.
Good to know
Can I make them ahead?
The yogurt layers keep a day in the fridge, but the pastry softens once it sits in the cream. For the best crunch, make the pistachio layer and the shell the day you eat them.
No phyllo?
Crisped rice cereal toasted in the same pan works well, needs only a minute and gives about the same score. Crushed plain rice cakes do the same job.
Per
- Calories
- 129
- Protein
- (46%)
- 14 g
- Fat
- (30%)
- 4 g
- Carbohydrates
- (25%)
- 8 g
- of which sugar
- 5 g
- Fiber
- 1 g
- Sodium
- 92 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 768 kcal goes into the pot and 602 g of ingredients comes out as about 597 g of food: 129 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.