I really love Greek Yogurt. I regularly substitute Greek Yogurt in place of sour cream in recipes and people do not notice. Even the ones who say they HATE Greek yogurt. I  recently bought an instant pot and I will be making yogurt in it. Just this morning as I was eating my Dave’s Killer 21 Whole Grains and Seed Bread with peanut butter (I know, I should be eating my own multi-seed bread) I noticed my peanut butter next to the Greek Yogurt container. I immediately thought yogurt and peanut butter. Don’t know why I never thought about that combination before.  I did a quick recipe search and found many recipes using peanut butter powder. I am not a big fan of the powder just because it is expensive and just one extra thing to buy. Also I am not concerned about the fat content in regular peanut butter. Sooo I moved ahead using the peanut butter I had.   This is a starter recipe that can have many variations. Use your imagination. I try to use products featuring the “non-GMO project” label.

• 1 cup unflavored Greek Yogurt I prefer full fat yogurt but I had nonfat in my fridge
• 2 Tbsp Peanut Butter, creamy or crunchy
• 1 Tsp Cocoa Powder
• 1 Tsp Sugar
• ½  Tsp Vanilla Extract
• ¼ Tsp ground Cardamom

Mix all ingredients together. Use a hand mixer if the peanut butter is a little difficult to whip into the yogurt. To serve, spoon into bowls, sprinkle a little pink Himalayan Salt and add any toppings such as berries, bananas, chocolate bits or  nuts. Enjoy!

Messy bowl with yummy treat!