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Chunky but Chubless Fro-Yo

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

No matter what the season, frozen yogurt is always a favorite for me. This recipe is more about the method, and can be switched up to make any flavors you like. The flavor I’m sharing is a combo of two fantastic Ben & Jerry’s flavors: Chunky Monkey and Chubby Hubby. I call it Chunky but Chubless Fro-Yo. Chunky because of all the goodies that are mixed in, and chubless because it’s a naturally sweetened, high protein treat.

Ingredients

  • 2 whole Very Ripe Medium Bananas, Mashed
  • 1-½ cup Greek Yogurt
  • 2 Tablespoons Pure Maple Syrup Or Honey (or Other Natural Sweetener Of Your Choice)
  • 1 teaspoon Pure Vanilla Extract
  • ¼ cups Semisweet Chocolate Chips
  • ⅓ cups Small Pretzels, Crushed A Bit In Your Hand
  • 2 Tablespoons Peanut Butter

Preparation

Mix together the banana, yogurt, maple syrup and vanilla; transfer to a freezer safe bowl, place plastic wrap directly on the top, and freeze.

Remove from the freezer; dip the bottom of the bowl in hot water so the frozen yogurt can slide right out. Turn the frozen yogurt out onto a cutting board and cut it into big chunks; transfer it to a food processor and pulse a few times to break it up, then process until smooth and creamy.

Transfer the frozen yogurt to a bowl and fold in the chocolate chips, pretzels, and peanut butter. Eat it as is, or freeze until it stiffens up just a bit to the point of being scoop-able, about 20 minutes (depending on how cold your freezer is).

Note: 2 tablespoons of maple syrup or honey gives a subtle sweetness, just the way I like it; adjust the amount to suit your preference.

One Comment

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This Life Abundant on 3.9.2012

Can you use non-fat greek yogurt? Or does it need to b 2%?

One Review

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rinabeana on 3.17.2014

First off, this tastes amazing! I love chocolate, peanut butter, and banana (I left out the pretzels) and the tang from the Greek yogurt is awesome! However, I had a little trouble with the process. The first part went fine and I was able to cut the initial frozen yogurt into big chunks. However, neither my food processor nor my blender made much of a dent in breaking up the chunks, even after I dug them out and cut them into smaller pieces. (Not enough liquid, I suspect.) So as I was standing in a huge mess in the kitchen (I did 5x the recipe because I had to use up two tubs of Greek yogurt) trying not to panic, my boyfriend suggested using my stand mixer. This worked much better for breaking up the chunks. The consistency never reached “creamy”, but it was pretty uniformly mixed and there were no chunks. He briefly mixed in the PB and chocolate chips and we put the whole lot in a huge tub in the freezer. My after-dinner treat was heavenly! This morning I checked on it, and it’s frozen in a solid mass, and there is no way to scoop any out. So I guess I’ll let it sit out to soften for a while each night before I scoop out my 1/2 c. portion. I’m not sure if this is just inherent to the recipe or I did something incorrectly. Here’s hoping my partial thaw plan works!

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