High Protein Peanut Butter Yogurt Bites (Print version)

Creamy frozen Greek yogurt bites swirled with peanut butter. A protein-rich, no-bake treat ready in minutes.

# What goes in:

→ Base

01 - 2 cups plain Greek yogurt (0% or 2% fat)
02 - 1/2 cup natural peanut butter (smooth or crunchy)
03 - 3 tablespoons honey or maple syrup
04 - 1 teaspoon pure vanilla extract

→ Topping

05 - 1/3 cup dark chocolate chips (optional)
06 - 2 tablespoons crushed peanuts (optional)

→ Lining

07 - Paper mini muffin liners or silicone molds

# Cooking steps:

01 - Line a mini muffin tin with paper liners or arrange silicone candy molds on a flat baking sheet for easy release after freezing.
02 - In a large mixing bowl, whisk together the Greek yogurt, peanut butter, honey (or maple syrup), and vanilla extract until the mixture is completely smooth and free of any streaks.
03 - Using a small spoon or a cookie scoop, portion approximately 1 tablespoon of the mixture into each liner or mold, filling evenly.
04 - If desired, sprinkle dark chocolate chips and/or crushed peanuts over the top of each filled cup, pressing gently so they adhere.
05 - Transfer the tray to the freezer and chill for at least 2 hours, or until the bites are completely firm and frozen through.
06 - Remove the bites from the freezer and let them rest at room temperature for 2 to 3 minutes before serving for the creamiest texture.

# Tips from flavorandfeast:

01 -
  • They taste like little frozen cheesecakes but take almost zero effort and zero baking.
  • Each bite has about four grams of protein, so you can eat six of them and feel like a responsible adult.
02 -
  • Do not skip the liners or you will be chiseling frozen yogurt out of metal tins with a butter knife and questioning your life choices.
  • Freezing them uncovered first and then transferring to an airtight container prevents ice crystals from forming on the surface over time.
03 -
  • Let the peanut butter come to room temperature before mixing because cold peanut butter will fight you and leave lumpy streaks in the yogurt.
  • The mixture freezes best when each cup is filled to just below the rim so it can expand slightly without overflowing.

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