If you ever sit in on a personal consultation with me, you’ll know my secret to helping people lose weight is always Greek Yogurt. In truth, when people tell me they don’t really like yogurt (regular or Greek), I cry inside. I do so many things with yogurt; add it to oatmeal, use it for ice cream or milkshakes, make it into parfaits, eat it with PB2, the list goes on for hours. When I saw these frozen Greek yogurt bars on Lindsay’s Blog last year I just knew I had to make them. Let’s face it, other than Greek yogurt my two other food loves in life are chocolate and peanut butter (oh, and scallops, yeah, random, but I really want to try a peanut sauce with scallops sometimes, I think it would be good..no? Maybe mix in some Greek yogurt? haha, jk, maybe….) and this recipe combines all of those ingredients, into one, and it’s still pretty healthy. It’s a win-win.
- 16-ounces plain Greek Yogurt (2% would freeze best, but fat-free is what I used)
- 1.5 cups light or low-fat cool whip
- ⅔ cup dark chocolate chips, chopped
- 1.5 cups old-fashioned oats
- ½ cup creamy, smooth peanut butter
- After your cool whip has thawed, mix it with the Greek yogurt until it's well combined.
- Add the chopped chocolate chips to the yogurt and cool whip mixture.
- Pour the oats into a food processor and pulse until ground into a course powder.
- Transfer the oats to a bowl and mix with the peanut butter (use a clean pair of hands, as a spoon will not work. You really have to work the oats into the peanut butter to get it blended).
- Press the crust mixture into the bottom of a square pan.
- Top the crust with the yogurt/cool whip/chocolate mixture, then spread evenly to cover the crust.
- Freeze for at least 10 hours if you want them to be solid (after about 2 hours they will be frozen, but not solid. This might be a good time to cut them, as they do get very hard after 10 hours!).
- NOTE: The crust will be very crumbly, but that's ok, it's still delicious. It holds together better once it's frozen. As Lindsay noted in the original recipe, you can always add more peanut butter to hold it together better.
If you want to change up the flavor profile a bit you can try omitting the chocolate chips (or, leave them) and mixing some pumpkin puree into the yogurt (~1/2 cup) . I did this with my teething daughter and she loved it!
I haven’t made these for quite a long time, since it’s been well….winter for maybe half a year?! They are on my “to-make-pronto-this-season” list.
|Estimated Nutrition Facts for 1/12th of recipe.|
Nutrition Highlights: Under 200 calories, low sodium, not much added sugar (for a dessert under 10 grams is pretty stellar!), almost 6 grams of protein (which makes it a good source).
Have you ever had a dessert with 6 grams of protein, and such little sugar?! And let’s not forget these are almost a “good source” of fiber (they would be considered a “good source” of fiber if they contained 10% of the Daily Value of fiber). Do you have a favorite recipe for a healthier dessert? If so, share it in the comment section! Meanwhile, enjoy your Monday.
Oh wait, before I go, did I tell you I get to meet Alton Brown in June???? Yeah, I just found out he’s coming to the supermarket where I work!! Seriously, I might die, he is my ULTIMATE celebrity chef crush. He’s cute (in an old way), smart as a whistle, and can probably cook better than any chef on the Food Network or anywhere, period. I’m counting down the days ….June 26th!!!