1-Minute Peanut Butter Cup Greek Yogurt
Yield: 1 large or 2 snack-size servings


  • 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


  1. 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.

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