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Ingredients
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- ¾ cup organic Stonyfield plain whole milk Greek yogurt
- ¼ cup creamy unsweetened peanut butter
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
Instructions
- Mix Greek yogurt, peanut butter, vanilla extract, and maple syrup in a medium bowl until smooth.
- Scoop the mixture onto a parchment-lined baking sheet, spacing dollops evenly.
- Freeze for at least 2 hours until firm.
- Store in an airtight container, separating layers with parchment paper.
Notes
Ensure peanut butter is well-mixed; microwave if too thick.
Adjust maple syrup to taste; a little goes a long way.
Consider silicone molds for fun shapes.
- Prep Time: 15 minutes
- Cook Time: 2 hours freeze time
- Category: Snack
- Method: Freezing
- Cuisine: American
Nutrition
- Calories: 50
- Sugar: 2
- Sodium: 30
- Fat: 2.5
- Saturated Fat: 0.5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 2
- Cholesterol: 5