This cool summer recipe combines two high-protein favorites: peanut butter and Greek yogurt. One small slice contains less than 125 calories, plus provides probiotics for a healthy gut.
The 11 Best Protein Foods Besides Chicken
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Nutrition Information (per 2×2-inch piece): Calories: 124; Protein: 4 grams; Fat: 7 grams; Carbs: 12 grams; Sugars: 6 grams Recipe from The Greek Yogurt Kitchen by Toby Amidor. Copyright © 2014 by Toby Amidor. Used with permission by Grand Central Publishing. Photo courtesy of Hollan Publishing.
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Makes 16 servings
Prep time 15 min.
Cook time 15 min.
Ingredients
8 graham cracker sheets 2 Tbsp unsalted butter 3 ripe bananas ½ cup natural creamy peanut butter 1 cup nonfat vanilla Greek yogurt ½ tsp vanilla extract 1 ounce dark chocolate (60-70%)
How to make it
Preheat the oven to 350˚ F. To make the crust, place the graham cracker sheets in a large resealable plastic bag and seal the bag. Using the bottom of a mixing bowl, a rolling pin, or your hands, crush the graham crackers into fine crumbs. Melt the butter in a medium bowl in the microwave, and then allow to cool for 1 to 2 minutes. Add the graham cracker crumbs to the melted butter and stir to combine. Pour the mixture into an 8 x 8-inch baking dish and spread it evenly over the bottom, pressing it gently into the corners. Bake until the crust is lightly browned, about 10 minutes. Remove the baking dish from the oven and set it aside to cool for about 10 minutes. Meanwhile, mash the bananas in a small bowl. In a medium bowl, stir together the peanut butter, yogurt, and vanilla extract until combined. Add the mashed bananas and fold gently until thoroughly incorporated. Once graham cracker crust is cooled, spoon the banana mixture over the crust. Place the baking dish in the freezer and chill until completely frozen, at least 3 hours. Before serving, melt the chocolate in a small bowl in the microwave, about 1 minute, stirring halfway though. Remove the baking dish from the freezer and drizzle the melted chocolate over the top. Slice into 2 x 2-inch pieces and serve.
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This cool summer recipe combines two high-protein favorites: peanut butter and Greek yogurt. One small slice contains less than 125 calories, plus provides probiotics for a healthy gut.
The 11 Best Protein Foods Besides Chicken
Read article
Nutrition Information (per 2×2-inch piece): Calories: 124; Protein: 4 grams; Fat: 7 grams; Carbs: 12 grams; Sugars: 6 grams
The 11 Best Protein Foods Besides Chicken
Read article
The 11 Best Protein Foods Besides Chicken
Recipe from The Greek Yogurt Kitchen by Toby Amidor. Copyright © 2014 by Toby Amidor. Used with permission by Grand Central Publishing. Photo courtesy of Hollan Publishing.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 16 servings
Prep time 15 min.
Cook time 15 min.
Ingredients
8 graham cracker sheets 2 Tbsp unsalted butter 3 ripe bananas ½ cup natural creamy peanut butter 1 cup nonfat vanilla Greek yogurt ½ tsp vanilla extract 1 ounce dark chocolate (60-70%)
How to make it
Preheat the oven to 350˚ F. To make the crust, place the graham cracker sheets in a large resealable plastic bag and seal the bag. Using the bottom of a mixing bowl, a rolling pin, or your hands, crush the graham crackers into fine crumbs. Melt the butter in a medium bowl in the microwave, and then allow to cool for 1 to 2 minutes. Add the graham cracker crumbs to the melted butter and stir to combine. Pour the mixture into an 8 x 8-inch baking dish and spread it evenly over the bottom, pressing it gently into the corners. Bake until the crust is lightly browned, about 10 minutes. Remove the baking dish from the oven and set it aside to cool for about 10 minutes. Meanwhile, mash the bananas in a small bowl. In a medium bowl, stir together the peanut butter, yogurt, and vanilla extract until combined. Add the mashed bananas and fold gently until thoroughly incorporated. Once graham cracker crust is cooled, spoon the banana mixture over the crust. Place the baking dish in the freezer and chill until completely frozen, at least 3 hours. Before serving, melt the chocolate in a small bowl in the microwave, about 1 minute, stirring halfway though. Remove the baking dish from the freezer and drizzle the melted chocolate over the top. Slice into 2 x 2-inch pieces and serve.
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Makes 16 servings
Prep time 15 min.
Cook time 15 min.
Ingredients
8 graham cracker sheets 2 Tbsp unsalted butter 3 ripe bananas ½ cup natural creamy peanut butter 1 cup nonfat vanilla Greek yogurt ½ tsp vanilla extract 1 ounce dark chocolate (60-70%)
How to make it
Preheat the oven to 350˚ F. To make the crust, place the graham cracker sheets in a large resealable plastic bag and seal the bag. Using the bottom of a mixing bowl, a rolling pin, or your hands, crush the graham crackers into fine crumbs. Melt the butter in a medium bowl in the microwave, and then allow to cool for 1 to 2 minutes. Add the graham cracker crumbs to the melted butter and stir to combine. Pour the mixture into an 8 x 8-inch baking dish and spread it evenly over the bottom, pressing it gently into the corners. Bake until the crust is lightly browned, about 10 minutes. Remove the baking dish from the oven and set it aside to cool for about 10 minutes. Meanwhile, mash the bananas in a small bowl. In a medium bowl, stir together the peanut butter, yogurt, and vanilla extract until combined. Add the mashed bananas and fold gently until thoroughly incorporated. Once graham cracker crust is cooled, spoon the banana mixture over the crust. Place the baking dish in the freezer and chill until completely frozen, at least 3 hours. Before serving, melt the chocolate in a small bowl in the microwave, about 1 minute, stirring halfway though. Remove the baking dish from the freezer and drizzle the melted chocolate over the top. Slice into 2 x 2-inch pieces and serve.
Makes 16 servings
Prep time 15 min.
Cook time 15 min.
Prep time 15 min.
Cook time 15 min.
Prep time
15 min.
Cook time
Ingredients
- 8 graham cracker sheets
- 2 Tbsp unsalted butter
- 3 ripe bananas
- ½ cup natural creamy peanut butter
- 1 cup nonfat vanilla Greek yogurt
- ½ tsp vanilla extract
- 1 ounce dark chocolate (60-70%)
How to make it
Preheat the oven to 350˚ F. To make the crust, place the graham cracker sheets in a large resealable plastic bag and seal the bag. Using the bottom of a mixing bowl, a rolling pin, or your hands, crush the graham crackers into fine crumbs. Melt the butter in a medium bowl in the microwave, and then allow to cool for 1 to 2 minutes. Add the graham cracker crumbs to the melted butter and stir to combine. Pour the mixture into an 8 x 8-inch baking dish and spread it evenly over the bottom, pressing it gently into the corners. Bake until the crust is lightly browned, about 10 minutes. Remove the baking dish from the oven and set it aside to cool for about 10 minutes. Meanwhile, mash the bananas in a small bowl. In a medium bowl, stir together the peanut butter, yogurt, and vanilla extract until combined. Add the mashed bananas and fold gently until thoroughly incorporated. Once graham cracker crust is cooled, spoon the banana mixture over the crust. Place the baking dish in the freezer and chill until completely frozen, at least 3 hours. Before serving, melt the chocolate in a small bowl in the microwave, about 1 minute, stirring halfway though. Remove the baking dish from the freezer and drizzle the melted chocolate over the top. Slice into 2 x 2-inch pieces and serve.
Preheat the oven to 350˚ F.
To make the crust, place the graham cracker sheets in a large resealable plastic bag and seal the bag. Using the bottom of a mixing bowl, a rolling pin, or your hands, crush the graham crackers into fine crumbs.
Melt the butter in a medium bowl in the microwave, and then allow to cool for 1 to 2 minutes. Add the graham cracker crumbs to the melted butter and stir to combine.
Pour the mixture into an 8 x 8-inch baking dish and spread it evenly over the bottom, pressing it gently into the corners.
Bake until the crust is lightly browned, about 10 minutes. Remove the baking dish from the oven and set it aside to cool for about 10 minutes.
Meanwhile, mash the bananas in a small bowl. In a medium bowl, stir together the peanut butter, yogurt, and vanilla extract until combined. Add the mashed bananas and fold gently until thoroughly incorporated.
Once graham cracker crust is cooled, spoon the banana mixture over the crust. Place the baking dish in the freezer and chill until completely frozen, at least 3 hours.
Before serving, melt the chocolate in a small bowl in the microwave, about 1 minute, stirring halfway though. Remove the baking dish from the freezer and drizzle the melted chocolate over the top. Slice into 2 x 2-inch pieces and serve.
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