Chocolate Chip Peanut Butter Greek Yogurt

Chocolate Chip Peanut Butter Greek Yogurt

To my new friend MM who told me tonight: “I love peanut butter, and I love yogurt, and I would love to put them together, but I don’t know how” (or something very similar), may I recommend…

Chocolate Chip Peanut Butter Greek Yogurt

Stirring.

I jest. It’s more than that, of course, but just the littlest bit. She (and you) will love this easy recipe idea.

I first met this recipe at Cooking Club (Hostess: AWP; Theme: Eat Your Veggies (and other healthier stuff); Date: 03.16.14) and have to say I was really skeptical at first. At the time, I didn’t like Greek yogurt – I found the taste to be so strong – and I wasn’t expecting much.

Chocolate Chip Peanut Butter Greek Yogurt

I was so pleasantly surprised.

I have since adjusted this recipe to my own tastes, and it has truly become a staple. It’s great for breakfast, as a filling snack after work (a little sweet, a little salty) … sometimes even for a lazy dinner. I still don’t eat plain Greek yogurt on its own, but I have come to appreciate its nutritional value, its versatility, and how easy it is to keep in stock.

So yeah, stirring peanut butter into it? Done.

Chocolate Chip Peanut Butter Greek Yogurt

These photos captivate me – the ingredients are so pretty! I couldn’t pick my favorites, please indulge me for just a few.

Chocolate Chip Peanut Butter Greek Yogurt

This recipe calls for one cup of plain Greek yogurt. I use nonfat or 2%. Greek yogurt comes in a range of sizes, including a convenient one-cup container. You can totally use the cup it comes in as the mixing vessel, but if you choose this route, I recommend stirring over the sink, in case it gets messy when you add a few ingredients to the already-full bucket.

Those few ingredients are: peanut butter, honey, a dash of vanilla, and chocolate chips.

I’m partial to the two-cup bucket, once one cup has been eaten. Easier to stir all the good stuff in. Now you know.

On to the peanut butter! I recommend smooth for this recipe … although chunky might be great, interspersed with the chocolate chips. I mean, when have you ever said “nah, this isn’t the right peanut butter for this dish?”

But I have been using PB2, which, if you have not tried, you should. I have bought it at Whole Foods (and Groupon Goods, of all places), and I need to give credit to the smaller artisan brand of the same type of product that got me hooked. I purchased it at Seattle’s Pike Place Market, but unfortunately I don’t remember the brand name. {Let me know if you know the brand I am talking about! The vendor sold the powdered PB, and dried fruit, in my recollection.} PB2 is dehydrated and ground peanuts. The oils are extracted, leaving, according to the label, 1.5 grams of fat and 45 calories in a 2 Tablespoon serving. Is it peanut butter? No, it’s dehydrated peanuts. The rehydrated PB2 is to peanut butter kind of like frozen yogurt is to real ice cream. It tastes a little healthier, and has its own flavor – but on the balance, is a great every-day alternative.

You may feel about PB2 the way that I feel about low-fat cheese. Not worth it. But give it a whirl! No harm in trying. Note: as much as I love chocolate, I’m not a fan of the chocolate-PB2 variety.

Back to the recipe! There are two ways to add the PB2 to the yogurt. One way is to rehydrate the peanut butter first. This is AWP’s preferred method, because you can achieve swirls of peanut butter through the yogurt.

Chocolate Chip Peanut Butter Greek Yogurt

If you want to save a bowl, try my own method: Add the powder straight to the yogurt, and stir. Because the powder will be looking for liquids to help it rehydrate, you should add a little water to the cup of yogurt. Greek yogurt is so thick on its own that it may get prohibitively thick if you don’t give it a little liquid.

A bit of honey to your taste, and a dash of vanilla, and you are on your way. Last step? Chocolate chips.

Chocolate Chip Peanut Butter Greek Yogurt

Peanut Butter Greek Yogurt
 
Prep time
Total time
 
A healthy snack or breakfast. It's easy - just stir peanut butter, vanilla, honey, and chocolate chips into plain Greek yogurt, and stir!
Author:
Recipe type: Snack, Breakfast
Serves: 1 cup
Ingredients
  • 1 c plain Greek yogurt (nonfat or 2%)
  • peanut butter to taste (2 T PB2, or 1 t peanut butter)
  • 1 t honey
  • .5 t vanilla
  • 1 T chocolate chips
Instructions
  1. Stir the peanut butter in to the Greek yogurt.
  2. Add the honey and vanilla, and stir.
  3. Sprinkle with chocolate chips, and enjoy!
Notes
If using PB2, you can rehydrate before stirring, and swirl it in; or add the powder directly to the yogurt, and add a bit of water to help it integrate into the yogurt. The vanilla will help with rehydrating, as well!

Adapted from: http://myfridgefood.com/recipes/dessert/cookie-dough-greek-yogurt/

Chocolate Chip Peanut Butter Greek Yogurt

Comments

  1. LL says

    Try this with the honeyville powered peanuts as well. The honey is already in the dehydrated peanuts. We use it in smoothies and add it to homemade granola bars. I find the big bag at costco.

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