Frozen yogurt peanut butter cups
20 min · 9 g protein · 84 cals / serving
Tangy frozen peanut butter yogurt in little cups, capped with a snappy dark chocolate shell, chopped salted peanuts and a few flakes of sea salt. They eat like a cross between a peanut butter cup and frozen yogurt, straight from the freezer.
Ingredients
- 2 cups + 2 tbsp nonfat Greek yogurt
- 1/2 cup powdered peanut butter
- 1 scoop (30 g) whey protein, vanilla
- 1 tbsp peanut butter
- 1/2 tbsp maple syrup
- 1/4 tsp stevia, pure stevia powder, or to taste
- 1 tsp vanilla extract
- a pinch salt, plus a few flakes for the tops
- 1 oz dark chocolate 70-85%, 70%, chopped
- 3/4 tsp coconut oil
- 1 1/2 tbsp roasted salted peanuts, chopped
Steps
- Whisk the yogurt, protein powder, powdered peanut butter, peanut butter, maple syrup, stevia, vanilla and salt until completely smooth. Taste and add a little more stevia if you like it sweeter; it tastes slightly less sweet once frozen.
- Set 12 paper or silicone cases in a muffin tin and divide the mixture between them, smoothing the tops. Freeze 1 1/2–2 hours, until firm.
- Melt the chocolate with the coconut oil in 20-second bursts in the microwave, stirring between, until smooth. Spoon a thin layer over each frozen cup and tilt to cover the top, then scatter at once with chopped peanuts and a few flakes of salt. The chocolate sets in a minute on the cold yogurt.
- Freeze 15 minutes more. Let them stand 5–10 minutes at room temperature before eating; straight from the freezer they are hard, and the rest softens the yogurt enough to bite into.
Good to know
How long do they keep?
Up to 2 months in a freezer bag or box. Peel off the cases, then give them their 5–10 minutes on the counter before eating.
Peanut allergy?
Use almond or sunflower seed butter in place of both peanut butters (2 tbsp more of the spread instead of the powder), and pumpkin seeds on top. With almond butter they score about 53 instead of 60.
Can I use regular yogurt?
Use thick Greek yogurt or skyr. Thin yogurt holds more water, so it freezes harder and does not hold its shape in the cases.
Alternatives
Per
- Calories
- 154
- Protein
- (43%)
- 16 g
- Fat
- (33%)
- 6 g
- Carbohydrates
- (24%)
- 10 g
- of which sugar
- 6 g
- Fiber
- 2 g
- Sodium
- 117 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1006 kcal goes into the pot and 652 g of ingredients comes out as about 652 g of food: 154 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.