Go Back Email Link
4 Clear glass cups with layered Greek Yogurt treat. Strawberry jam on the bottom, peanut butter yogurt mixture in the middle and magic chocolate shell on top. sprinkled with flaky salt and a spoon breaking through the chocolate.

PB&J Greek Yogurt Cups with Chocolate Shell Topping

I love trying some of those "viral" social media recipes - but the Greek Yogurt cup recipes I tried just weren't delicious. Many of the recipes had loads of protein powder, that made the texture unpleasant. So I took the general idea and created a PB&J Greek Yogurt Cup with Chocolate Shell Topping recipe - that is a delicious high-protein better-for-me treat!
Tina Verrelli - epicuricloud.com
Print Pin
Course: Dessert, Snack
Cuisine: American
Keyword: Greek Yogurt, healthy dessert, high-protein snack, Magic Shell Chocolate Topping, PB&J, Peanut Butter and Jelly
Prep Time: 20 minutes
Servings: 4

Equipment

  • 1 electric hand mixer with whisk (I use my KitchenAid) Not essential - but makes smoother, fluffed mixture
  • 4 individual cups - mine are 6 oz Link in Notes

Ingredients

  • 1/4 cup lower-sugar jam, mashed fresh/frozen fruit or fruit puree

Yogurt Mixture:

  • 2 cups thick vanilla greek yogurt - lower sugar - such as Siggi’s
  • ¼ cup smooth peanut butter
  • 2 tablespoons peanut butter powder
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla

For the Chocolate Shell & Garnish:

  • 1/3 cup chocolate chips
  • 2 teaspoons coconut oil
  • chopped peanuts or flaky sea salt for garnish

Instructions 

  • In shallow cups (should hold about ¾ cup each) put 1 tablespoon strawberry jam/smashed fruit or fruit puree in bottom of each cup.
  • Mix together: yogurt, peanut butter, peanut butter powder, maple syrup and vanilla. Mix for a couple minutes to get smooth/fluffy texture. (I use my hand mixer with whisk.)
  • Layer yogurt mixture over fruit/jam.
  • Make Chocolate Shell Topping: Microwave chocolate chips and coconut oil in 30 second increments, stirring in between until melted and smooth. Spread evenly over yogurt mixture.
  • Sprinkle with coarse sea salt and or chopped peanuts.
  • Refrigerate for up to 1-week.

Notes

The Nutritional Data will vary based on the ingredients you use.  ie: no sugar/low sugar - Protein amount in yogurt etc.  The nutritional calculator didn't have some of the ingredient options I used, so some amounts will be higher/lower.
The Glass Cups I Used

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 339kcal (17%) | Carbohydrates: 20g (7%) | Protein: 20g (40%) | Fat: 16g (25%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 8mg (3%) | Sodium: 127mg (6%) | Potassium: 155mg (4%) | Fiber: 2g (8%) | Sugar: 15g (17%) | Vitamin A: 88IU (2%) | Calcium: 141mg (14%) | Iron: 0.3mg (2%)
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!