Healthy Peanut Butter Greek Yogurt Frozen Cups: My Go-To Treat
Cue the Summer Nostalgia (Or an Excuse for Snacks)
Alright, so the first time I tried making these healthy peanut butter Greek yogurt frozen cups was actually by accident. Long story short, I’d run out of ice cream (kids, am I right?), and I was craving something chilly but not, y’know, just chomping on frozen peas out of desperation (yes, I’ve done that, not my proudest snack moment). After a bit of rummaging around in the fridge and a semi-panicked Google fest, these yogurt cups totally saved the day. Now honestly, I’ve probably made them more times than I can count—seriously, I could prep them with my eyes closed (but don’t, because, well, measuring cups and peanut butter).
Why I’m Stuck on This Recipe (and My Family Too)
I usually whip these up when it’s hot out or, actually, whenever I can’t be bothered to bake. The kiddos go bananas for them—kind of like that time they saw a monkey at the zoo, but with more peanut butter involved. And here’s the thing: you can mash them together in no time and still make it look like you tried. Bonus! There was this one week last summer where I had to make double batches because even my partner (who claims to hate Greek yogurt) was sneaking them from the freezer. Oh, and I also love that you can tinker with the toppings—could be fruit, chocolate chips, whatever’s lurking in those weird bits of pantry you swear you’ll organize… someday.
What You’ll Need (But Feel Free to Improvise)
- 1 cup plain Greek yogurt (sometimes I use vanilla if I’m feeling wild)
- 1/3 cup creamy peanut butter (skippy, natural, or whatever scraps you find scraping the bottom of the jar—nobody’s judging)
- 1–2 tablespoons honey or maple syrup—I go for extra if the yogurt’s super tangy, but you do you
- 1 teaspoon vanilla extract (I once tried almond extract by accident—strange, but not inedible)
- Pinch of salt (seriously, don’t skip it)
- Chocolate chips or crushed nuts for topping—optional, but come on
Substitutions? Oh heck yes: Sunflower butter stands in for peanut butter if there’s an allergy on deck. I’ve even swapped local yogurt from the farmer’s market (bit pricey, mind) and actually, I find it works better if you use full-fat, but by all means, rock that low-fat if it’s all you’ve got.
How I Throw These Together (Precise-ish)
- Line a muffin tin with paper liners—that’s the official way. But sometimes I just use silicone muffin cups on a tray and call it good.
- Stir together Greek yogurt, peanut butter, honey (or maple syrup), vanilla, and salt in a medium bowl. This is the point where you’ll want to taste it; I always do, and sometimes end up adding an extra squidge of honey. Don’t worry if it looks a bit lumpy right now—somehow it just sorts itself out in the freezer.
- Spoon the mixture evenly into the liners. Doesn’t need to be perfect. I tend to do about 2 little spoonfuls per cup—more if a cup looks sad and empty.
- Top with whatever you want: handful of chocolate chips, swirl of extra peanut butter, or a dusting of coconut flakes (just don’t overthink it—half my combos are pure chance). I once tried chopped dried apricots, not my best idea…
- Pop the whole tray in the freezer for at least 2 hours, or until firm. On second thought, sometimes they’re just about scoopable after 90 mins if you’re super impatient, though they tend to stick to the paper a little more.
- Once they’re frozen, I usually wiggle one out, and smile smugly because they look kinda fancy.
What I’ve Learned (Usually the Hard Way)
- If you use all-natural peanut butter and it’s super runny, mix it with the yogurt first until smooth, or your cups might just separate into weird layers—ask me how I know.
- I once forgot the salt and nope, it was not the same; don’t skip it, unless you love bland-ish snacks.
- Trying to stack two muffin trays in my little freezer was, erm, not my greatest idea; it all toppled and I had Greek yogurt on my frozen peas.
My Hit-or-Miss Flavor Experiments
- Banana Slices: Tastes like a healthy pie thing. Highly recommend.
- Espresso Powder: One teaspoon mixed in, and it’s like a caffeine jolt disguised as dessert. Good, if you like coffee (my kid didn’t).
- Berry Puree Swirl: Whoa, so pretty. Turns the cups a gorgeous marbled pink—find a quick berry compote recipe here!
- Shredded Carrot: I thought I’d invented a carrot-cake frozen cup. Eh, not really. Probably skip that attempt.
Equipment? Sure, But Don’t Panic If You Don’t Have It
- Muffin pan – totally standard, but I’ve used a regular tupperware tray in a pinch. Just cut the big frozen slab into chunks, not pretty but totally edible.
- Mixing bowl + spoons – for stirring and taste-testing (the best spoon job, if you ask me).
- Paper liners – or if you forget those, foil will sort of work. Grease it first if you care about presentation, but honestly, taste trumps looks for me.
Straight Talk on Storing and Keeping ‘Em
Right, so technically you can store these in the freezer for up to two weeks, layered in a big tub or baggie. But, if your house is like mine, it’s more like two days and poof! they’ve vanished. (Maybe label them as “Brussels sprout snacks” to keep the kids out? Hmm…)
How I Actually Serve These
Sometimes we pop the cups out and let them sit for 5-ish minutes so they’re not quite teeth-chilling. My youngest likes hers with sliced banana, and I’ll admit, I like a little sprinkle of flaky sea salt (go figure). For parties, I pile them on a pretty plate with extra drizzled honey. Or if it’s just me, in front of the latest baking show episode, straight from the tin. No shame.
If You’re Wondering: What I’ve Learned (The Hard Way)
- Don’t try to freeze them in cheap silicone molds—the cups stick and you get yogurt everywhere. Lesson learned.
- If you’re rushing, you might try your luck at pulling out a cup before its fully set; sometimes it rips, sometimes it works. But patience is actually a virtue here (or so I keep reminding myself…).
- I once doubled the honey because I was distracted—super sweet, but not tragic.
Pulled form My Inbox: Real-Life Questions Answered
- “Can I use regular yogurt instead of Greek?” Sure! But the result will probably be a little icier—Greek is thicker and makes them creamy. If that’s all you’ve got, strain it first.
- “Are these healthy enough for breakfast?” Well, I’m not a dietician, but I totally eat ‘em with a banana in the mornings. You do you.
- “How do you stop the paper liners sticking?” Give ‘em a few minutes at room temp, or use those fancy reusable liners. Or just embrace the mess (my motto, kind of).
- “Can I add protein powder?” Yep, and I have! One scoop, but don’t add too much or they get weirdly chalky; trust me.
- “Is it ok to use crunchy peanut butter?” Oh yeah, that’s actually my secret move when I want extra crunch. Watch out for biting into a solid peanut chunk though, especially if you’re distracted binge-watching telly.
- “Any way to make these dairy free?” Yep, coconut yogurt + sunflower butter does the trick, although the vibe changes. Still delicious (at least I think so), but a bit different.
So, that’s the not-so-secret scoop (see what I did there?) on my favorite summer snack/project. If you try a wild flavor combo, tag me or send smoke signals, I’d love to hear how it goes—unless it involves zucchini, in which case… brave soul. Want more snacking inspo? Check out these granola bars I make all the time.
Ingredients
- 1 cup plain Greek yogurt (low-fat or non-fat)
- 1/2 cup natural creamy peanut butter
- 2 tablespoons honey or maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup dark chocolate chips
- 1 tablespoon coconut oil
- Pinch of sea salt
- 2 tablespoons chopped roasted peanuts (optional, for topping)
Instructions
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1Line a muffin tin with 8 silicone or paper cupcake liners.
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2In a medium bowl, whisk together Greek yogurt, peanut butter, honey, vanilla extract, and sea salt until smooth and well combined.
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3Divide the yogurt mixture evenly among the muffin liners, smoothing the tops with a spoon.
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4In a microwave-safe bowl, melt dark chocolate chips and coconut oil together in 20-second intervals until smooth, stirring in between.
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5Spoon a thin layer of melted dark chocolate over each yogurt cup. Sprinkle with chopped roasted peanuts if desired.
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6Freeze the cups for at least 2 hours or until fully set. Remove from liners and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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