Peanut Butter Cup Frozen Yogurt

Recipe by Jackie Newgent, RD, award-winning author of The All-Natural Diabetes Cookbook

Makes 3 servings
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

1 1/2 cups plain lowfat yogurt
1/4 cup sugar
2 teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract
2 regular-size peanut butter cups, chopped
2 tablespoons unsalted peanuts, chopped

Directions

In a small bowl, whisk together the yogurt, sugar, cocoa powder and vanilla until thoroughly combined. Add this yogurt mixture, the peanut butter cups, and peanuts to the container end of an ice cream ball. Add ice and rock salt (or Kosher salt) to the other end of the ball according to manufacturer’s directions. Toss the “ball” around for 20 minutes, scraping down sides after 10 minutes. Scoop and enjoy.

Nutritional Facts per serving:

Calories: 230; Total Fat: 9 g; Saturated Fat: 3 g; Cholesterol: 10 mg; Sodium: 130 mg; Calcium: 25% Daily Value; Protein: 10 g; Carbohydrate: 31 g; Dietary Fiber: 1 g