PB&J Frozen Yogurt Cups
Recipe Info
Nutrition
| Amount Per Serving | ||
|---|---|---|
| Total Carbohydrates | 17g | |
| Total Sugars | 15g | — |
| Protein | 30g | |
|
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Serving Size: 2 of 10 |
||
Recipe Info
Ingredients
For the “jelly” layer:
- ½ cup Strawberries & Cream Premier Protein Shake
- 1 cup plain Greek yogurt
- ¼ cup strawberry jam (or jam/jelly of choice)
- 1 tablespoon honey (if using plain yogurt)
For the peanut butter layer:
- ½ cup Vanilla Premier Protein Shake
- 1 cup plain Greek yogurt
- ¼ cup peanut butter
- 1 tablespoon honey
For garnishing:
- Crushed freeze-dried strawberries
Directions
- In a small bowl, mix together the Strawberries & Cream Premier Protein Shake, Greek yogurt, jam, and honey until combined.
- In a separate bowl, combine the Vanilla Premier Protein Shake, Greek yogurt, peanut butter, and honey until smooth.
- Line 10 muffin cups with liners.
- Spoon the peanut butter mixture into the muffin liners.
- Top with the jelly mixture and freeze-dried strawberries.
- Place muffin tray in freezer until frozen and set, at least 6 hours or overnight.
- These will keep well in the freezer for up to a couple months! Let sit out on counter 10-15 minutes before enjoying (or microwave a few seconds).