Chocolate Peanut Butter Pretzel Fro-Yo
Prep time: 
Total time: 
Yield: 2 to 4 servings
  • 2 medium very ripe bananas, mashed
  • 1½ cups (345 g) Greek yogurt
  • 2 tablespoons pure maple syrup, honey, or other natural sweetener of your choice (see Note below)
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons semisweet chocolate chips
  • 4 tablespoons small pretzels, crushed a bit in your hand
  • 2 tablespoons peanut butter
  1. Mix together the banana, yogurt, maple syrup, and vanilla; transfer the mixture to an ice cube tray and freeze.
  2. Remove from the freezer (you can dip the bottom of the ice cube tray in hot water so the frozen yogurt can slide right out).
  3. Transfer the frozen yogurt cubes to a food processor and pulse a few times to break it up, then process until smooth and creamy (you might need to do this step in 2 batches, depending on how big your food processor is). Scrape the sides of the bowl down as necessary.
  4. Transfer the frozen yogurt to a large bowl and fold in the chocolate chips, pretzels, and peanut butter.
  5. Eat it as-is, or freeze until it stiffens up just a bit to the point of being scoop-able, about 15 minutes depending on how cold your freezer is.
Sweetener: 2 tablespoons of maple syrup or honey gives it a subtle sweetness, just the way I like it; adjust the amount to suit your preference.
Recipe by An Edible Mosaicâ„¢ at