Sometimes it doesn’t hurt to combine a little naughty with your nice. And when the naughty (i.e., the candy) happens to have less sugar and nothing artificial, all the better!
Midway through the afternoon, I frequently get a sensation of hunger that no carrot or celery stick will satisfy. I like vegetables a lot, but this is the time of day that I inevitably want something salty and crunchy or sweet and creamy. Perhaps it’s more a case of wanting to eat than being truly hungry, but it’s hard to get any work done when I’m fixated on the perfect snack…and chances are if I don’t properly deal with it, I will mindlessly graze until dinner!
The following yogurt-based treat is a speedy snack that satisfies my sweet tooth–and it offers the added bonus of a little something salty and crunchy. Until recently, I always made this with creamy peanut butter and a teaspoon or two of chocolate chips. But my new infatuation with powdered peanut butter (I know, I’m sort of late to this party!) and a box of healthier dark chocolate peanut butter cups from UNREAL sparked a tasty twist. (As a side note, all of the products manufactured by this fair-trade company are dairy-free/vegan and contain no gluten, corn or soy, making them a suitable option for those with a variety of food allergies, restrictions, or preferences.)
Though your favorite peanut butter may absolutely be used–and I have used it many times–I do really like the way powdered peanut butter works in this high-protein mix. It’s easy to incorporate and offers all the protein of regular peanuts with none of the fat. Because I do fall into the camp of people who think certain fats are good for us and keep us satisfied longer, I often grab whole milk yogurt. But as you will see in the photos, sometimes the grocery store sells out of my favorite Stonyfield cups and I fill in with what they have. As I mention in the recipe comments, either can be used, although a yogurt with some fat will offer a smoother taste and, I think, more flavor with less added sweetener. The bottom line is that the recipe is flexible. Use what you like and tweak the mix-ins to suit your tastebuds.
You can also use peanut flour in this recipe. In that case, you may wish to add a pinch of salt.
- 2/3 cup (or one 5.3-ounce container) plain Greek yogurt (you may use preferred milk fat %–see notes)
- 2 tablespoons peanut butter powder (like PB2; may substitute regular peanut butter)
- 1 tablespoon honey (or to taste)
- 1/2 teaspoon vanilla extract
- Optional toppings: 1 mini chocolate peanut butter cup, chopped, or 2 teaspoons chocolate chips; 1-2 teaspoons chopped salted peanuts
In a small bowl (or right in a single serve cup), stir together all of the ingredients until smooth. Enjoy immediately or refrigerate until ready to eat. Top with chopped peanut butter cup, chocolate chips and/or chopped peanuts, if desired. For a frosty treat, you can freeze the yogurt for 30-45 minutes or until slightly frozen–just don’t forget about it or it won’t be creamy anymore!
- *Fat-free, low-fat and whole milk yogurt all work well. The higher the fat content, however, the smoother the flavor. I also find that I’m satisfied with less honey when using a yogurt with some milk fat.