peanut butter-banana frozen yogurt recipe: sugar-free or not
Author: 
Recipe type: healthy snacks
Serves: 4
 
Ingredients
  • 2 cups 2% Greek yogurt (Fage is the thickest, better tasting, in my opinion)
  • scant ½ cup (100g) milk
  • 1 cup (200g) unsalted, unsweetened peanut butter (I like a mix of chunky and smooth)
  • 1 small banana (mine was 100g)
  • 1½ teaspoon vanilla
  • ¼ teaspoon salt (if using salted peanut butter, omit this salt)
  • ½ cup (14g) granulated Splenda [or ½ cup (103g = 3.65 ounces) sugar]
  • SPECIAL EQUIPMENT: ice cream maker
Instructions
  1. Using a food processor or blender, mix all ingredients very well. Chill in refrigerator overnight or for at least 4 hours.
  2. Following ice cream maker directions, churn in pre-chilled ice cream maker bowl until thickened and cold. It took my machine 8 minutes to do this.
  3. Eat right away if you want soft-serve style fro-yo, or chill for at least another hour in the freezer for a thicker consistency. If you freeze for a few hours, this fro-yo will become quite hard. Allow to sit at room temperature for a bit before scooping, if so.
  4. Garnish with sliced banana and roasted peanuts.
  5. Prep time about 10 minutes, plus overnight chilling time and churn time.
Recipe by story of a kitchen at https://www.storyofakitchen.com/healthy-snacks/peanut-butter-banana-frozen-yogurt-recipe-sugar-free-or-not/