Prepare banana peanut yogurt frozen cups with the measured ingredients below. Banana (raw), plain greek yogurt (nonfat) and peanut butter (smooth, no added salt) in a frozen fruit mixture. Measured ingredients, two servings and visible nutrition estimates.
This frozen recipe brings banana (raw), plain greek yogurt (nonfat) and peanut butter (smooth, no added salt) together as a frozen fruit mixture. The ingredient list describes the full batch; each serving is one half. Read the preparation labels before weighing so a cooked grain, drained fish or raw vegetable matches its source.
Allow 240 minutes for chilling or resting as well as the active preparation time. The separate protein, carbohydrate and fat counts are estimates, not a claim that this dish exactly meets a traditional Zone target. Use the meal builder for ingredient changes and the meal planner for a worksheet of recipe ideas.
Related ideas: Warm Apple Oat Almond Crumble · Strawberry Tofu Frozen Cups.
Dietary information
Dietary filters for one original serving: Vegetarian ingredient pattern · Pescatarian ingredient pattern. How these filters work
First, treat timing as an estimate, not a record of a tested kitchen session. Next, match the exact USDA ingredient states listed below when weighing the foods.
Measured ingredients
- 240.0 g Banana (raw)
USDA ingredient and calculator
Bananas, raw · FDC 173944 · Source dataset
Send this amount to the Food Calculator → - 280.0 g Plain Greek yogurt (nonfat)
USDA ingredient and calculator
Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) · FDC 170894 · Source dataset
Send this amount to the Food Calculator → - 28.0 g Peanut butter (smooth, no added salt)
USDA ingredient and calculator
Peanut butter, smooth style, without salt · FDC 172470 · Source dataset
Send this amount to the Food Calculator →
Make it step by step
- First, weigh every listed ingredient for the full two-serving batch in its exact starting preparation. Cooked grains, beans, vegetables, meat and fish are already cooked or drained as named; their initial cooking time is not included here.
- Next, wash and trim banana (raw) before weighing the edible amount. Remove the inedible peel or rind from banana (raw). Keep all weighed edible flesh in the recipe.
- Then, blend all measured plain greek yogurt (nonfat), peanut butter (smooth, no added salt) and banana (raw) until smooth, stopping the motor before scraping down the sides.
- After that, for bark, spread the complete mixture thinly on a lined food-safe tray; for cups, use two shallow food-safe containers. Allow any chia to soften in the moist mixture before freezing. Freeze for approximately 240 minutes or until firm, then divide the entire batch by weight. The stated total includes the resting/freezing period.
- Finally, divide the complete batch equally into two servings by weight, including all measured toppings, sauce and oil. Serve promptly or follow the linked food-handling guidance for cooling, storage and reheating. Times are editorial estimates, not a record of physical kitchen testing.
Choose the size that works for you
Adjust your serving
Change the serving size below. Ingredient weights and all nutrient totals scale together. The original recipe stays the same.
Measured ingredients for this adjusted portion
These controls calculate a single adjusted portion from the recipe’s original yield. They do not change the saved recipe, its structured data, cooking method or estimated preparation time. No personal calculator entries are sent or stored.
Calculated per serving
Nutrition with the method attached.
- Energy (kcal)
- 273
- Protein (g)
- 18.7
- Total carbohydrate (g)
- 35.6
- Fiber (g)
- 3.8
- Available carbohydrate (g)
- 31.8
- Total fat (g)
- 8.1
Original added-fat equivalent (÷1.5): 5.42. This is a separate convention, not an extra fat allowance.
However, separate block counts do not mean this recipe is an exactly balanced Zone meal. The table shows total carbohydrate as well as carbohydrate minus fiber. In addition, we scale nutrients from USDA reference entries and sum them before rounding. These are estimates, not a laboratory analysis.
Source and preparation notes
Source-calculated starting-ingredient estimate, not laboratory analysis or physical kitchen testing. Cooked foods are weighed after cooking as named; raw vegetables, fruit and egg are weighed in their listed starting state. Cooking may change water and nutrient retention; no finished per100g concentration or cooking yield is claimed. Keep all measured oil/sauce with the batch. Total time includes stated chill/rest time, but excludes initial cooking of ingredients already named cooked. Product labels and substitutions require recalculation.
Keep the bigger picture in view.
Finally, these are reference calculations, not a personalized meal prescription. Read how the numbers work, explore the food database, or return to all recipes.
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Uses the portion factor selected above. All ingredients scale together; this does not correct differences between the three macro block counts.
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