Here we are, at the end of yoghurt week already. That really flew by, but I hope you’ve discovered a new recipe or two along the way.
I’ve saved my favorite yoghurt recipe for last. It is originally from Chobani Kitchen (as a lot of my previous yoghurt recipes have been), but as Chobani vanilla Greek yoghurt isn’t available in Australia (why!?!) as of yet, I decided to just use regular vanilla yoghurt. In so doing, I also reduced the amount of added sweetener in the recipe. So let’s see what our final recipe is…
It’s a delicious chocolate, peanut butter and banana smoothie! It was absolutely scrumptious, and I’ve made it a few times in the past week. It’s another simple recipe, as the previous yoghurt recipes have been, and is quite healthy, so you don’t have to feel bad about indulging in this yummy smoothie.
To prepare it, you first need to peel and slice a banana into about 1-inch (or thereabouts) thick slices. Place the slices on a plate or tray that is lined with baking paper, and freeze for 1-2 hours. When ready, place the banana, chocolate soy milk (regular chocolate milk would work too), peanut butter, vanilla yoghurt (or Chobani’s vanilla Greek yoghurt!) and a touch of honey in a blender and process until smooth. Personally, however, I found that my stick blender (immersion blender, whatever you want to call it) did a brilliant job at completely pureeing that banana; I don’t have a blender so on my first go with the recipe I actually used a food processor. With this method, I still had a few chunks of banana that just wouldn’t smooth out, which reminded me about my stick blender. I’ll be using that from now on.
Just a side note that I used *rounded* tablespoons of peanut butter (you can never have enough peanut butter, am I right?), a rather ripe banana and less than a tablespoon of honey. I thought it was one of the best smoothies I’ve ever tasted!
The recipe will serve up two generous helpings, so make sure you’ve got someone to share it with!
**Previous recipes from Yoghurt Week: Banana Bread | Macaroni & Cheese | Mint Chocolate Chip Frozen Greek Yoghurt | Cold Chobani-Sesame Noodles | Mango Popsicles | Mashed Potatoes
- 1 cup vanilla yoghurt (Chobani vanilla Greek yoghurt preferred)
- 1 cup chocolate soy milk, chilled
- 1 ripe banana, frozen
- 2 tablespoons smooth peanut butter
- 2 tablespoons honey (optional)
- Place all ingredients in a blender and blend until smooth. Pour into two tall glasses and serve immediately.
If you enjoyed this recipe, please leave a comment, hit up one of those stars to rate it, and be sure to tag any photos with #sweetestkitchen on Instagram if you made this recipe! I'd love to see what you've created!
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