Andrew Purcell, Carrie Purcell
Makes 2 Servings
- 2cups frozen mango chunks
- 3tablespoons natural peanut butter, divided
- 1 1/2cups plain 2-percent-fat Greek yogurt
- 1cup fresh (or frozen) blueberries
In a food processor, puree mango, peanut butter, and 2 tbsp water until a thick slush forms.
Top 3/4 cup yogurt with half the mango slush, 1/2 tbsp peanut butter, and 1/2 cup blueberries.
Store remaining serving, separately or combined, as desired, in an airtight container in the fridge.
Nutrition Per Serving
15 g fat (4 g saturated)
47 g carbs
36 g sugar
6 g fiber
24 g protein