I've been trying really hard to watch what I eat and exercise more lately and I'm happy to say it's working :)
My pants are fitting much, much better than they were 2 months ago!
That whole thing about diet and exercise isn't a load of crap after all!
I've been juicing quite a bit and only snacking on fruits, nuts, veggies and Greek yogurt for the most part.
I decided to reward myself with a little sweet treat that is still pretty healthy.
The super nice people at Chobani recently sent me some of their Greek yogurt,
so it was the perfect time to try a new recipe!
Thank you Chobani!
I love this peanut butter pie, so I decided to lighten it up ALOT using yogurt instead of cream cheese and whipped cream.
I also made the pies in single serve jelly jars for portion control and cuteness :)
These little pies are the perfect after dinner dessert when I want something sweet without the guilt.
Peanut Butter Yogurt Pie in a Jar
2 packs Oreo Thin Crips 100 calorie Mini Packs
1 1/2 cups Vanilla Greek Yogurt (I used Chobani)
1/3 cup smooth Peanut Butter
1 T butter (I used Earth Balance), melted
mini peanut butter cups
Preheat oven to 350 degrees.
Crush Oreo Thin Crisps and mix with melted butter.
Place about 1 1/2 T of the cookie mixture into six 4 oz. jelly jars.
Put them onto a cookie sheet and bake for about 8 minutes.
Cool on a wire rack.
In a medium mixing bowl, whisk yogurt and peanut butter until combined.
Pour over cooled cookie crust. Top with an Oreo Thin Crisp and mini peanut butter cup.
Pie filling will firm up as it cools in the fridge.