Description
A creamy peanut butter yogurt base with cocoa ribbons, portioned into chilled dessert cups.
Yield: 2 generous or 3 smaller cups
Prep: 10 minutes
Chill: 15–30 minutes
Total: 25–40 minutes
Ingredients
Scale
- 1 cup plain nonfat Greek yogurt
- 2 tablespoons creamy peanut butter, well stirred
- 1 labeled serving vanilla protein powder
- 1–2 tablespoons milk, divided, only as needed; a little more may be needed for cocoa
- 1 tablespoon unsweetened cocoa powder
- 1–2 teaspoons powdered sweetener or honey, optional, to taste
- 1 teaspoon mini chocolate chips, optional, divided among servings
Instructions
- Stir yogurt, peanut butter, and protein powder until smooth. Add milk sparingly if needed. Rest 2–3 minutes, then reassess thickness.
- Taste and add optional sweetener gradually.
- Transfer about one-third to another bowl. Mix in cocoa and a little reserved milk until its consistency matches the plain base. Taste and sweeten if needed.
- Layer both mixtures among two or three cups. Use a skewer for one or two gentle passes through the layers, leaving distinct ribbons.
- Cover and refrigerate 15–30 minutes. Divide optional chips over the cups just before serving.
Storage: Refrigerate at 40°F or below up to 3 days. Freezing changes the intended texture. Stirring in milk after storage will soften the swirl pattern.
Estimated nutrition: At two portions, about 225–260 calories and 24–29 grams protein each. At three, about 150–175 calories and 16–19 grams protein each. Optional caloric sweetener and toppings are additional; brands vary.
Texture note: Thick and creamy rather than a stable whipped mousse. Matching the consistency of both portions makes swirling easier.