Peanut butter, grape jam, peanuts, and fresh red grapes on top of a bowl of yogurt… who needs the bread!
This was inspired by last week’s trip to the chic new Chobani Soho Cafe. If you follow me on Instagram, you might have seen some of my photos of the wonderful yogurt creations I got to sample – some savory, some sweet. If you are ever in the Soho area, you must stop in. The “priciest” yogurt is only $3.75 and they are served in a pretty glass bowl.
I got to sample all of their flavors, one was better than the next. I loved the Fig + Walnut and The Cucumber Mint served with pita chip was absolutely delightful, I plan on making this one next!
But since many of you live far from NYC, I’ve recreated a skinny version of the Peanut Butter and Jelly so you can make in your own kitchen.
I used reduced sugar grape jelly, but strawberry preserves and different nut butters would be fabulous alternatives. I went with a reduced-fat peanut butter, but PB2 would work great too!
PB + J Yogurt
Ingredients
- 6 oz fat free plain Chobani
- 4 tsp reduced sugar grape jelly
- 2 tbsp red seedless grapes, cut in half
- 1 tbsp reduced-fat peanut butter
- 1 tsp unsalted peanuts
Instructions
- Place the yogurt in a bowl.
- Top with jelly, then peanut butter.
- Sprinkle peanuts and grapes and grab a spoon!
