Tuesday, July 24, 2012

Easy Peanut Butter & Banana Frozen Yogurt

This summer has been a pretty hot one. It started out super nice, and then at the end of June, Maryland got hit with a massive heat wave. A couple of weekends ago, my sister-in-law, nieces, and nephew came for a quick visit. It was close to 100 degrees, but Greg & everyone decided to go out sailing (they are crazy). Well, I decided to lock myself in the house with the ACs running, and I made a cool treat for the kids to enjoy later. I also made some more a couple days ago, since I liked the recipe so much.

I found this recipe in Self Magazine. It's supposed to be healthy, and even though my version is still much healthier than ice cream, I pretty much un-healthified it (by using non-reduced fat yogurt & adding extra peanut butter)! The original recipe calls for chocolate chips, but I sweetened up the combo by adding honey and leaving out the chocolate chips.

This frozen yogurt recipe does not require the use of an ice cream maker, which was good for me because at the time I did not have one (but I just got one & I'm so excited to use it). All you need is a food processor and a freezer-safe metal bowl. The older kids really loved the yogurt (especially because  I topped their bowls off with lots of marshmallow fluff...). Ellie (7), however, did not like the yogurt, but she really doesn't like anything!

Greg & I also love this frozen yogurt treat. Greg finished off the photo/display bowl quickly after I took pictures, even though I told him a butterfly had landed in the bowl! We like it with marshmallow fluff, a  couple drops of honey, and honey-roasted peanuts. I'm sure it would taste great with chocolate sauce too!

Recipe for Easy Peanut Butter & Banana Frozen Yogurt

Looks like butterflies like frozen yogurt too!
2  7 oz. containers of regular Greek Yogurt, frozen
1 large banana, frozen & peel removed
2 Tbsp. of creamy peanut butter
2 - 3 Tbsp. of honey
Your choice of toppings (marshmallow fluff, chocolate sauce, honey roasted peanuts...)

To freeze the yogurt, simply put the containers in the freezer (or, you can scoop the yogurt into ice cube trays, and freeze in the trays). Once yogurt and banana are frozen remove from freezer. Carefully peel the banana with a knife. Put banana on a cutting board and cut off the two ends, then stand it up on the cutting board and hold with one hand as you use the other hand to carefully slice off the entire peel. Cut banana in fourths, and then put into the bowl of a food processor fitted with a metal blade.

Open yogurt containers (make sure to peel off the thin paper seal on top of the yogurt, if it has one). Use your hands to loosen the frozen yogurt from the container, then use force to get them out on to a plate or a cutting board. Once frozen yogurt blocks are out, put into the processor (or put yogurt from ice cube trays into processor) Add the peanut butter and honey.

Pulse the processor for very short periods of time in intervals, scraping down the bowl as needed. Allow yogurt to melt a bit, and continue to pulse. Once yogurt blocks have decreased in size, run the processor in 45 second intervals, scraping as necessary.

Once mixture is smooth, transfer it to a freezer safe metal bowl and cover with a lid. Freeze until the mixture sets a bit, about 20 minutes. Serve. If keeping in freezer, make sure to take out several minutes ahead of time before serving, so it is easy to scoop.

When ready to serve, scoop in individual dishes & put on your favorite toppings. Enjoy.

Recipe Adapted from: Self Magazine

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