An unusual cold and creamy sweet frozen treat which tastes a bit like ice cream. So addictively good! Like many people I love the peanut butter and chocolate flavor combination. Allow the treat to thaw about 10 minutes in order to be able to cut squares and to be able to bite into it.
By adding some butter to the chocolate, it makes it softer and easier to bite into. This frozen treat is so easy to make.
If you are making this treat for children without blood sugar issues, you could mash a banana and add it to the filling.
The filling is made with yogurt, sour cream, peanut butter and sweeteners such as honey substitute and liquid sweetener. I used the sour cream in order to make the filling a bit thicker and richer, and less likely for the frozen yogurt to be icy. The peanut butter definitely helps with that as well. You want a thick, full-fat Greek yogurt and not a watery one for the best results.
This is a healthy treat to have in the freezer. One time when I got annoyed waiting for it to thaw 10 minutes, I simply decided to keep them in the fridge. That works, but the creamy filling will be even creamier and softer. The chocolate will still be a bite-into chocolate. A project for another day for me is to thicken up the filling with some unsalted butter or coconut oil and perhaps some vanilla whey protein powder for a higher protein snack - basically, so that it holds up better in the fridge. And, all this because I am impatient by nature. Perhaps I have given someone an idea.
You can keep it frozen for up to 1 month for extra freshness. 2 months might change the taste a bit, I think.
If you like, before freezing, you can sprinkle a little sea salt over the chocolate, but personally I prefer them without.
There are other recipes along these lines out there, but typically, they make little frozen bites that are dipped in chocolate. My recipe is quicker, easier and less fussy.
Although
I used chunky peanut butter, you can use smooth peanut butter if you
prefer a smooth texture. Also, you can use any nut butter that you
prefer such as almond butter or cashew butter. Natural peanut butter
works just fine. I have not tried sunflower seed butter and am not sure
how that would work here to be honest. There are several variations of
this treat possible.
I wouldn't categorize this as a formal dessert. It is more of a tasty snack, but it could work as a casual sweet after dinner for you and your family.
Melt chocolate in a microwaveable bowl and stir after 30 minute increments. Be careful not to burn the chocolate in the microwave oven. The total prep time or total time to make this is real quick and so simple.
Depending
on the peanut butter you choose, this is a low sodium treat. You can
use dark chocolate chips or you can use a milk chocolate.
The yogurt mixture is so tasty that you will be very tempted to eat some by the spoonful, but resist. This gluten-free treat is low in carbohydrates and high in calcium. Plain Greek yogurt is about 4 grams net carbs for 1 cup. Why? Because the live bacteria have changed the lactose into lactic acid, and this is not taken into account in the nutritional analysis of most programs.
3/4
cup chunky peanut butter (175 mL)
3/4
cup Greek yogurt (175 mL)
1/4
cup sour cream (60 mL)
2 tbsp honey substitute (30 mL)
1/2
tsp vanilla extract (2 mL)
Liquid sweetener, to taste
Chocolate Topping:
1 cup sugarless chocolate chips (250 mL)
2 tbsp butter (30 mL)
INSTRUCTIONS:
In bowl, nuke peanut butter briefly to soften. In medium bowl, whisk together peanut butter, yogurt, sour cream, honey substitute and vanilla extract. Add liquid sweetener to taste; whisk.
Spread
peanut butter mixture in 6 x 12-inch glass dish.
In
medium bowl, nuke chocolate chips and butter in 30 second increments, stirring in
between. When molten, drop chocolate at various
intervals over top of the peanut butter mixture. Carefully use a knife to spread the chocolate as
evenly as possible. Place dish in freezer.
To serve, allow to defrost 10 minutes or
so and cut a piece to enjoy.
Yield: 32 servings
1
serving
73.7
calories
1.8
g protein
5.5
g fat
0 g fiber
1.3 g net carbs
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