wholesome greetings, take i: buckwheat peanut butter chocolate fudge cookies

Finally, it is the season when cookies rule. (Here is another one I made today.)

homemade+handmade: peanut butter frozen yogurt

One week ago, I was complaining about the freezing weather.

Today. I saw tank top. I saw mini skirt. I saw printed chiffon dress. I saw…summer?

Anyone wants a frozen treat?

The problem is: I don’t have an ice cream maker.

However, nothing can stop me from making it in an old-school + elaborate way. Plus, the best thing about homemade frozen treats is that the fat and sugar are “under control.”

peanut butter frozen yogurt
Makes 1-2 servings, depending on your appetite

1 tbsp natural peanut butter
2 tbsp non-fat milk
3/4 cup non-fat plain Greek yogurt
1 tbsp honey
a drop of vanilla extract

Place peanut butter and milk in a small sauce pan. Heat over low and stir the mixture until well combined. Remove from heat and let cool slightly.

In a bowl, mix together the yogurt, honey, vanilla, and peanut butter mixture. Whisk until all ingredients are combined thoroughly. Cover and chill until the mixture is well chilled (but not frozen like an ice cube).

Now use the stir-it-every-30-minutes-for-at-least-2-hours method from David Lebovitz until the mixture becomes creamy as supposed to be. This can be done by hand or by an immersion blender or in a regular blender or in a food processor.

It can be stored in a freezer-safe airtight container. To serve, let it soften at room temperature for a while.

Enjoy!