Chocolate Yogurt Cream with Banana and Peanut Butter
About this recipe
A quick, wholesome chocolate dessert featuring thick strained yogurt, sweet ripe banana, nutty peanut butter, and fresh berries.
Details
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 359kcal |
| Protein | 12g |
| Carbohydrates | 30g |
| of which sugars | 21g |
| Fat | 20g |
| Salt | 1.4g |
Ingredients
60 gr
1/4 tsp
1/4 tbsp
1 ml
10 gr
1.5 tbsp
15 gr
10 gr
100 gr
How to Prepare
Cooking Methods
Cooking Equipments
Peel and mash 60 gr Bananas in a mixing bowl using a fork or immersion blender until completely smooth.
Add 100 gr Strained Yogurt, 1 1/2 tbsp Cocoa Powder, 10 gr Peanut butter, 1/4 tbsp Honey, 1 ml Vanilla Extract, and 1/4 tsp Table salt to the mashed banana.
Stir the mixture vigorously with a whisk or spatula until it turns into a dense, velvety, and homogeneous chocolate cream.
Divide the chocolate cream evenly between two serving dessert glasses.
Refrigerate the filled glasses for 15 to 20 minutes to allow the cream to firm up and chill.
Arrange 15 gr Raspberries and over the chilled chocolate cream.
Finely grate 10 gr Dark chocolate over the berries on top of each glass and serve immediately.