A creamy, thick, protein-packed frosting to use on top of all your favorite healthy (or not-so-healthy) treats.
I made this healthier frosting last week when I had an abundance of Greek yogurt in my refrigerator that I wanted to eat up before leaving for vacation. I spread the frosting onto a batch of Skinny Double Chocolate Chip Muffins. I love these chocolate muffins because they taste like dessert. Made from egg whites, yogurt, whole wheat flour, applesauce, cocoa powder, honey, and not much else.
I usually have a bunch of these skinny chocolate muffins in my freezer. I make a batch, eat what I can, and freeze the rest. They’re good for up to 3 months. A quick nuke in the microwave and you have yourself a melty chocolate muffin with half the guilt. By the way, when I say “muffin” I really mean cupcakes. These lightened up chocolate muffins are really just cupcakes without frosting.
Let’s talk about this creamy dreamy frosting. It’s made from protein-packed Greek yogurt, peanut butter, a touch of maple syrup for sweetness, vanilla extract, and a bit of cream cheese. For my batch, I used 0% plain Chobani and reduced fat cream cheese.
Substitutions? You could use vanilla Greek yogurt (nonfat or low fat) or even honey flavored. As for sweetening the frosting? Honey, agave, stevia, sugar or whatever sweetener you prefer can be used instead of maple syrup. Almond butter, honey-roasted peanut butter, cookie butter, or even Nutella would be fabulous substitutions for regular peanut butter as well.
My Greek yogurt frosting certainly doesn’t taste like buttercream. If you can make a healthy frosting taste like real buttercream, you’re my new best friend!!
Some other ideas for the frosting:
1) Use it as a protein-packed dip. Dip apples, bananas, pretzels, graham crackers, celery, carrots, pita chips, and more. It makes a healthy after school/mid-workday snack.
2) Frost it onto wholesome treats like these healthy banana muffins, peanut butter oatmeal bars, breakfast cookies, or toasted no-knead honey oat bread. Or your sweet treats like chocolate cake or chocolate cupcakes!
3) Eat it with a spoon.
Look how thick it is!
So now you know what I’ll be eating this week as I recover from a weekend full of treats. Detoxing with frosting.
PrintPeanut Butter Greek Yogurt Frosting
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 and 1/2 cups
- Category: Frosting
- Method: Baking
- Cuisine: American
Description
A creamy, thick, protein-packed frosting to use on top of all your favorite healthy (or not-so-healthy) treats.
Ingredients
- 8 ounces Greek yogurt (plain or vanilla, nonfat or low fat)*
- 3 Tablespoons peanut butter
- 1 ounce (28g) low-fat or full-fat brick cream cheese, softened to room temperature
- 2 Tablespoons pure maple syrup (see above for substitutions)
- 2 teaspoons pure vanilla extract
- optional: 1 batch Skinny Double Chocolate Chip Muffins
Instructions
- Add Greek yogurt and peanut butter to a medium bowl. Beat on medium speed for 1 minute until combined. Add the cream cheese and maple syrup, beat for 2 minutes until combined and creamy. Add the vanilla extract and beat until smooth. Taste the frosting and add more maple syrup if desired.
- Use as a frosting, dip, or enjoy it plain. Cover frosting tightly and store for up to 3 days in the refrigerator.