Frozen PB Cookie Yogurt Bars

It’s officially summer!  June 21st 2013 marked the official start, and I couldn’t be more excited.  Summer to me means lazier days filled with laughing kids, trips to the beach and evening BBQ’s.  I love having frozen treats on hand for my brood and their friends, so when I created this recipe, I made a few batches so that my active household never needs to whine, “I’m HUNGRY,” twenty times per day.  The bustling children can simply reach into our freezer at any time to grab one of these cool summer treats.  Filling, and nicely balanced, these Greek yogurt bars can be made dozens of different ways.  I opted for a PB cookie version because I had some delicious PB Cookie flavor protein powder on hand.  But I could easily envision a blueberry version, lemon (made with almond butter instead of PB) strawberry, cake batter, chocolate…. the list goes on.  Be sure to let the bars sit for a few minutes before trying to cut them.  The thaw time is minimal.  Don’t over-thaw, otherwise, instead of kicking your feet up and watching the kids play, you’ll be bent over with a mop and broom picking up after your little rascals (which is what happened to me when my 12-year old let my 1-year old take hold of a bar in the kitchen).  Happy summer everyone!

Frozen PB Cookie Bars
Frozen PB Cookie Bars

Ingredients (approx one 8×8 pan)

  • 16 oz  Chobani Greek yogurt (I used 13 oz. vanilla and 1 child cup of chocolate chunk “Chobani Champions”)
  • 1/3 c low-fat ricotta (you can use fat-free but it’s a little grainy)
  • 1/3 c fat free cottage cheese
  • 1 scoop protein powder (I used PB cookie flavor)
  • 2-3 packets granulated Stevia
  • 1 1/2 c Kashi Go Lean Cereal.  (Save on carbs by choosing another very crunchy cereal)
  • 1/3 c natural peanut butter
  • 1/2 c Cool Whip (optional…I did not use, but it does make the bars a little fluffier)
  • 1/2 c. melted dark chocolate (optional)


1. Combine yogurt through Stevia in a food processor.  Process until VERY smooth. Fold in Cool Whip, if using.
2. Pour the cereal into a food processor and pulse several times until ground.  Add PB and continue pulsing until crumbly.
3. Spray an 8X8 pan lightly with cooking spray.
4. Press crust mixture into the bottom of a pan.
5. Top with yogurt mixture and freeze several hours, or overnight.
6. Remove from freezer and set on counter for 10 minutes.  Cut into 8 squares.  Spread chocolate over squares, if desired.  Refreeze for 10 minutes.  Serve and enjoy!

Serving size: 8 (without chocolate).  Calories: 150.  Protein 13; Carb 18; Fat 3.

Ready to Freeze
Ready to Freeze
Ready to Eat
Ready to Eat
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