Peanut Butter Cup Protein Fro Yo!

Here's the Dish

Ahhh Frozen Yogurt… It just screams summer to me! In fact, I could honestly eat it every day in the summer if I had the chance! It’s a darn good thing that I have created a healthy version of this summer time treat, and to top it off it’s a great snack since it’s a protein packed version! This frozen yogurt is so smooth, creamy, and and decadent you will feel like you are indulging, without all the sugar and calories! No, your not dreaming…Make this for yourself and you will see that it only seems ‘too good to be true!’ Enjoy!

Method

The estimated total time to make this recipe is 20-25 minutes.

1

Combine all of the ingredients in a blender (or food processor), and blend until smooth.

2

Pour mixture into ice cream maker. Let the ice cream churn for about 20-25minutes, or until it becomes a  ‘frozen yogurt’ texture. Scoop ice cream into individual dishes and add the chips if desired.

3

Serve immediately and enjoy!

Ingredients

1 cupLow fat milk or milk substitute of choice 2
1/2 cupLow fat cottage cheese
1/2 cupPlain lowfat Greek yogurt
2 tbs Cocoa powder
2 tbs Peanut flour or 2 tbs peanut butter 1
5-7 pktsStevia or sweetener of choice to taste
Pinch Salt
Optional:1-2 tbs chocolate sugar free instant pudding mix
1 tsp mini chocolate chips, 1 tsp peanut butter chips for topping!

1 If you use regular peanut butter, this will increase the calories by 75 calories per serving.

2 I generally use low fat almond or coconut milk in my frozen yogurt recipes!

Katie's Tip!

You can also scoop ice cream into a Tupperware, and freeze for up to one hour, for a more firm ‘ice cream’ texture. However, don’t let ice cream freeze for longer than one hour, or it will become an ice block! If it does become harder than you would like, you can always put the Tupperware in the microwave for about 30 seconds to defrost to desired texture!

Nutrition Breakdown

2 Servings (about 1 cup each)
126 Calories per Serving
3 g Fat
8 g Carbohydrate
2 g Fiber
4 g Sugar
20 g Protein
3 WWP+*

*Weight Watchers Points per serving

33 Comments

Amanda said:

This sounds amazing! I’m definitely going to have to look into buying an ice cream maker!

June 18th, 2012 — 10:52am  |  Reply

Kara @Nutritious-n-Delicious said:

Love the addition of the cottage cheese for protein! I’ll have to try that in mine. :) Do you think ricotta would work?

June 18th, 2012 — 12:57pm  |  Reply

Dashing Dish said:

never tried it! :)

June 18th, 2012 — 1:10pm  | 

Melissa Class said:

Any suggestions if you don’t have an ice cream maker

June 18th, 2012 — 1:35pm  |  Reply

Lori S said:

I was just wondering the same thing.

June 18th, 2012 — 1:51pm  | 

Dashing Dish said:

you should be able to put it in a blender and making it similar to this recipe: http://dashingdish.com/recipe/frozen-chocolate-strawberry-mousse/

June 18th, 2012 — 3:50pm  | 

Taryn Camp said:

Can I use powdered peanut butter for this?

June 18th, 2012 — 4:16pm  |  Reply

Dashing Dish said:

yes! that is what i used :) its peanut flour

June 18th, 2012 — 4:24pm  | 

Kat said:

Instead of cottage cheese, could I use more Greek yog? I’m not really a fan of CC….

June 18th, 2012 — 4:53pm  |  Reply

Dashing Dish said:

sure can! :)

June 18th, 2012 — 5:03pm  | 

Alicia said:

This is what my dreams are made of…haha, wow…so much protein and so little cals…amazing. I just bought an ice cream maker and donut pan among many other ingredients after stumbling across your site (which is my new fav now BTW). I am constantly looking for protein/lower carb recipes…all yours are amazing. There are sooo many I want to try. Just made the chicken enchilada bake this weekend and used black soy beans in place of regular black beans…yum! Keep up the good work! I’m a huge fan! : )

June 18th, 2012 — 8:15pm  |  Reply

Tracey said:

Is 1/2 cup Greek yogurt 4oz?

June 18th, 2012 — 8:23pm  |  Reply

Dashing Dish said:

yes :)

June 19th, 2012 — 5:55am  | 

Elise said:

Do you suggest a specific ice cream maker? There are a lot out there, and who knows of the quality that they are. So if yours has worked great for you, I’d love to know what kind you use. Thanks!

June 21st, 2012 — 4:19pm  |  Reply

Dashing Dish said:

cuisinart has the best!

June 22nd, 2012 — 6:52am  | 

Elise Malm said:

Which Cuisinart do you use? I looked it up and there are quite a few out there. :)

June 22nd, 2012 — 9:17pm  | 

Dashing Dish said:

June 23rd, 2012 — 10:31am  | 

shirley said:

Where do you buy peanut flour? 12% or 28%? Light or Medium?

June 22nd, 2012 — 5:46pm  |  Reply

Dashing Dish said:

i get mine on amazon, 12%, light!

June 22nd, 2012 — 7:27pm  | 

The Blissful Baker said:

This looks amazing! I LOVE fro yo! But…I’m not a huge fan of chocolate…could I use more PB2? Or vanilla pudding mix? Any ideas? Thanks :)

June 22nd, 2012 — 8:37pm  |  Reply

Dashing Dish said:

for sure! just leave the chocolate out and replace with pb2!

June 23rd, 2012 — 10:32am  | 

Kristen said:

Katie! You have pegged two of my most favorite foods: peanut butter and fro-yo. I cannot wait to venture out of my typically fro-yo sphere by creating your version. It looks simply mouth-watering. Thanks for being beautiful you!

June 23rd, 2012 — 12:32pm  |  Reply

Ruthanne said:

Do you need to add any xanthum gum to this like with your shake recipes?

June 23rd, 2012 — 4:07pm  |  Reply

Dashing Dish said:

Nope :)

June 23rd, 2012 — 5:44pm  | 

Casey said:

yum!! I love when delicious treats like this are actually pretty good for ya ;) sounds awesome, I love basically anything with chocolate and peanut butter!

June 23rd, 2012 — 5:21pm  |  Reply

Sarah said:

THIS WAS FREAKING AWESOME. I thought the cottage cheese would make it taste different but you cant even taste it. You’re amazing Katie:-)I had to stop myself from having the other serving hehe

I have only just started making some of your recipes. I have tried the skinny raspberry icecream and that was amazing too. I still want to try the protein cake batter shake.

June 26th, 2012 — 8:57am  |  Reply

Kim said:

This looks incredible! I just started making my own ice cream, but I still don’t have an ice cream maker. I think the fiance and I need to pick one up now!! :)

July 11th, 2012 — 3:16pm  |  Reply

Christine said:

Hi! This looks wonderful! :) Are you talking about “pb2″ when you refer to peanut flour? Pb2 is a defatted peanut flour that you mix with water to make a healthier peanut butter with super low calories and fat. I can’t wait to try this and other recipes of yours! Thank you for sharing and especially with the emphasis of keeping even our eating God-centered! Bless you!

July 16th, 2012 — 1:04am  |  Reply

Dashing Dish said:

Yes! Pb2 is just a brand name for peanut flour

July 16th, 2012 — 6:19am  | 

Jessica Davis said:

Just wanted to let you know that this also makes an amazing pudding! I don’t have an ice cream maker so I just put it in the fridge. So deliciously creamy and rich! Tastes like your having something totally fattening!

July 16th, 2012 — 8:52pm  |  Reply

Katie said:

This is amazing! The only change I made to the recipe was I added a tiny amount of xanthan gum. I was curious if I’d be able to taste the cottage cheese and I would never guess it was an ingredient if I hadn’t made it myself. Thanks for the wonderful recipe….next up is your superman ice cream!!

August 15th, 2012 — 8:13pm  |  Reply

KB said:

This is soooo yummy!!! Can’t believe how much protein you snuck in there!! Thank you so much!

September 30th, 2012 — 2:09pm  |  Reply

Cayleigh Medina said:

Made this tonight. It was absolutely decadent. It was actually almost TOO rich for me, but I finished the whole bowl and added some chopped pecans for a little crunch. Definitely a go to.

November 11th, 2013 — 10:37pm  |  Reply

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