Food & Nutrition

Mango Peanut Butter Yogurt Cup

Mango Peanut Butter Yogurt Cup

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
  1. In a food processor, puree mango, peanut butter, and 2 tbsp water until a thick slush forms.

  2. Top 3/4 cup yogurt with half the mango slush, 1/2 tbsp peanut butter, and 1/2 cup blueberries.

  3. Store remaining serving, separately or combined, as desired, in an airtight container in the fridge.

Nutrition Per Serving

417 calories
15 g fat (4 g saturated)
47 g carbs
36 g sugar
6 g fiber
24 g protein

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Self – Food