Peanut Butter Jelly Protein Yogurt Bowl
A quick, protein-packed take on the classic PB&J: tangy berry yogurt and cottage cheese folded with powdered peanut butter, topped with berries and crunchy cereal for texture.
Servings: 1
Ingredients
Protein Base
- 5 oz strawberry or mixed berry Icelandic-style yogurt (single-serve)
- 1/4 cup low-fat cottage cheese
Peanut Butter Mix
- 1 1/2 Tbsp PB2 powdered peanut butter
- 1 Tbsp warm water (to rehydrate PB2)
- 1/4 tsp pure vanilla extract
Fruit & Crunch
- 1/2 cup frozen mixed berries, thawed
- 1/3 cup crunchy protein cereal (Catalina Crunch or similar)
Instructions
Preparation Steps
- Spoon the PB2 into a small bowl and stir in the warm water and vanilla until it forms a smooth, slightly glossy peanut paste. Let sit 1–2 minutes so the powder fully hydrates.
- In a medium bowl, combine the strawberry (or mixed berry) yogurt with the cottage cheese. Whisk briskly until mostly smooth—a few small curds are fine and add texture.
- Fold the rehydrated peanut butter into the yogurt-cottage cheese mixture until evenly swirled. Taste and adjust: add an extra 1/4 tsp vanilla or a tiny pinch of salt if you want more depth.
- Pile the thawed berries into the serving bowl and lightly press with the back of a spoon to release a little juice (this gives the ‘jelly’ note). Spoon the peanut-butter yogurt over the berries.
- Finish by scattering the crunchy cereal on top just before eating so it stays crisp. Serve immediately.
Notes
To keep the cereal crunchy for later, pack it separately and add just before eating. Leftovers keep up to 2 days refrigerated; stir well before serving — texture will be softer.
This recipe is an original creation inspired by classic Peanut Butter Jelly Protein Yogurt Bowl flavors. All ingredient ratios and instructions are independently developed.