This frozen peanut butter dessert is exactly what I need right now.
Here is some advice I wish I’d taken: If you ever get braces, and if they ever give you that permanent metal bar behind your front teeth after the braces come off, and if that metal bar ever happens to break sometime in the next eight years…
Get it fixed immediately. Otherwise, you’ll be out hundreds of extra dollars and one very sore mouth.
I’m learning this the hard way. When I finally did drag myself to the orthodontist, it was a much bigger issue than simply fixing a broken metal bar.
The orthodontist gave me an Invisalign-like guard to wear 24/7 for the next two months. It’s completely unnoticeable, but it is painful as it shifts the teeth back into place. And when the teeth shift back? Then I will still have to pay for a new metal bar.
So it’s not been a fun past few days… except for all the frozen-yogurt eating! 
The retainer is not unbearably painful, but it’s uncomfortable enough that frozen yogurt is very welcome.
Frozen yogurt, and smoothies, Chocolate Protein Milkshakes, and oatmeal… how I miss crunchy apples, or even chocolate bars.
I am going to eat them with a vengeance when this soreness subsides.
Really, though, what I hate most about the retainer isn’t the discomfort; it’s the fact I don’t have free rein to snack whenever I want. I’m accustomed to grabbing something to eat every time I walk through the kitchen or while I’m cooking, but the retainer inhibits that.
It’s also apparently made me a very grouchy person. I’ve sure complained a lot in this post! Time for more frozen yogurt to shut me up.
PB Froyo
- 2 cups plain or vanilla yogurt (such as So Delicious) (440g)
- 1/2 cup milk of choice (120g)
- 1/2 cup peanut butter (or almond butter or allergy-friendly alternative) (120g)
- 1 1/2 tsp pure vanilla extract (omit if using vanilla yogurt) (6g)
- 1/4 tsp salt
- pure stevia extract to taste, or 1/3 cup sugar of choice (more if using an unsweetened yogurt)
- optional: homemade peanut butter chips
Blend all ingredients except optional chips (or stir very well by hand) until completely smooth. If you have an ice cream maker, transfer mixture to the machine and churn according to manufacturer’s directions. My Cuisinart took 9 minutes. Add chips if desired. Eat immediately as soft-serve, or freeze in an airtight container for a half hour if you want a firmer texture. (If you don’t have an ice cream machine: simply transfer the blended mixture to an airtight container, freeze, and stir well every half hour for 2-3 hours. The texture won’t be as creamy, but it still works.)
And to everyone who asked earlier this week about the bangs… here is a picture of me with bangs and braces:
Then and now. See? I told you I still look crazy similar to how I looked back then. I kind of miss the bangs.
But definitely NOT the braces!!
You poor thing! You have pretty much made me glad that my parents gave my sisters braces but not me 🙂 I’m sorry you’re going through all this pain and/or discomfort, but it sure provides nice recipes for us to try! Hope your mouth calms down soon.
I just made this and it might be the most delicious thing I’ve ever eaten
This came at the BEST time. I just got my wisdom teeth removed today. Ughhh, no solids for me.
Hi Katie,
I just found your website last week and I LOVE it! You are ingenius with making vegan desserts that *don’t* rely on a bunch of weird, expensive vegan substitutes. One of the reasons I stopped being vegan at one point (I’m getting back on the wagon) was because it seemed crazy to be eating so many artificial things in order to avoid something that was at least natural (ala most store-bought vegan desserts). I love being able to cook with stuff that I know is real food.
The cookie dough dip is awesome–I love letting my son think that I’m spoiling him. 🙂 I found you via your Starbucks frapp recipe, and that has made Starbucks obsolete to me. Between the savings and not having to leave the house with three kids in tow…why not make them at home?
When your cookbook is out, I am buying a copy for my dessert-loving-but-diabetic sister. It’s so neat to see someone with your passion doing something that helps other people eat better and live better.
And I still have the bar in behind my teeth from my second round of braces in 2005. I have resolved to keep it in forever, even if I have to get it replaced every ten years for the rest of my life. Good luck!
We drink rice milk…. I have been wanting to try your frozen dessert recipes but wonder if you recommend a different type of milk in order for the consistency to be creamier and for the proper “set up” of it.
I just wanted to say that a similar thing happened to me, but I ended up wearing invisalign for a year (my teeth move really easily D:) You’ll be happy when it’s off!
Made this yesterday and it is UUUUH-MAZING!
I made it with unsweetened almond milk, sweetened soy vanilla yogurt, and Jif PB and it was absolutely perfect with only 3 ingredients. Make a double batch because it is too good to share!
This looks great! Glad you gave options stevia/sugar etc. Im more with the sugar and wifey likes the non sugars. WIll it taste okay with almond soy milk?
How did you manage to get your frozen yogurt made in only 9 minutes?! I have a Cuisinart ice cream machine too (the one with the built-in freezing unit so you don’t have to pre-freeze a bowl) and after 10 minutes it was still completely liquid. My yogurt and milk came straight from the fridge; I didn’t do anything silly like heat up the ingredients first!
You are a genius! I make your items for my kids all the time. Some of our favorites are the homemade Luna Bars, German Chocolate Bites, and the Oreo Cookie Pie. For the Oreo pie, I now delete the Oreos (not something I usually have around) and add 2 teaspoons of unsweetened cocoa powder. I use the dates to sweeten and a squirt of agave. Love it!!!
Anne Lipman