Peanut Butter Chocolate Raspberry Yogurt Clusters
Servings
12
Total Time
45 MIN
Calories: 134 |
Protein: 4g |
Carbs: 17g |
Fat: 5g |
Fiber: 2g
Ingredients
1/2 cup
PBfit Original
- 2 cups fresh raspberries
- 2 cups vanilla greek yogurt
- 1 1/2 cups semi sweet chocolate chips
- 1 Tbsp coconut oil
Directions
- In a bowl, smash raspberries until the raspberries are slightly broken up. In another bowl, combine 2 cups of yogurt with PBfit powder and stir until smooth and creamy. Fold in raspberries and mix just until they are combined. Do not over stir.
- Scoop onto a parchment-lined baking sheet and freeze for 30 minutes or until frozen.
- Melt the chocolate and coconut oil together in a bowl using the microwave or a double boiler.
- Take the clusters from the freezer and dip each in the melted chocolate. Place them back into the sheet pan and allow the chocolate to harden. Drizzle with remaining melted chocolate and place in the freezer.
- Enjoy your Peanut Butter Chocolate Raspberry Yogurt Clusters!