Recipe courtesy of Bobby Deen
Episode: Pump it Up!
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PB&J Frozen Yogurt Cookie Sandwiches
Total:
6 hr 50 min
Active:
1 hr 20 min
Yield:
8 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
6 hr 50 min
Active:
1 hr 20 min
Yield:
8 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Bobby's Original Low-Sugar Mixed Berry Jam:
  • 1 quart mixed berries (strawberries, raspberries and blackberries)
  • 1/2 cup sugar
  • 2 tablespoons lemon juice 
Protein Bakery's Chocolate Chocolate Coconut Almond Cookie:
  • 2 cups light brown sugar
  • 1 1/4 sticks unsalted butter 
  • 1 1/2 tablespoons baking soda 
  • 1/2 tablespoon vanilla extract
  • 1/4 tablespoon salt 
  • 2 eggs plus one yolk 
  • 2 tablespoons honey 
  • 2 1/2 cups whey protein
  • 1/3 cup plus 3 tablespoons Dutch process cocoa powder 
  • 1/2 cup almond flour
  • 2 1/4 cups oat flour 
  • 3/4 cup rolled oats 
  • 1 3/4 cups flaked coconut
  • 3/4 cup plus 2 tablespoons semisweet mini chocolate chips 
Frozen Yogurt:
  • 2 cups nonfat plain Greek yogurt
  • 1 cup lowfat milk (1 percent)
  • One 14-ounce can lowfat evaporated milk (2 percent)
  • 1 cup creamy reduced-fat peanut butter 
  • 1/4 cup honey
  • 1 teaspoon vanilla extract 

Directions

For the jam: Combine the berries, sugar and lemon juice in a saucepan over medium heat and mash until the berries are almost pureed. Cook until the mixture becomes thick and syrupy, about 10 minutes. Refrigerate until ready to serve.

For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or grease with butter.

In a mixer set to medium speed, cream together the brown sugar, butter, baking soda, vanilla and salt until light and creamy. Add the eggs, egg yolk and honey and beat at medium speed until well combined. Add the whey protein, cocoa powder, almond flour, oat flour, rolled oats, flaked coconut and chocolate chips and mix until just combined. Do not over mix, as this will toughen the dough.

Drop one heaping tablespoon of batter at a time, spaced about 3 inches apart, onto the prepared baking sheets. Bake for 9 to 10 minutes. Cool to room temperature on a rack and store in an airtight container for up to 1 week.

For the frozen yogurt: Add the Greek yogurt, milk, evaporated milk, peanut butter, honey and vanilla extract to a freezer-safe mixing bowl. Beat until smooth and well incorporated using an electric mixer. Cover and freeze. Re-beat every 30 minutes by hand or with an electric mixer. After 4 hours, swirl in the 1 cup of the mixed berry jam.

To assemble: Lay a cookie upside down. Top with a scoop of frozen yogurt, then sandwich with another cookie, pressing down gently to push the frozen yogurt out to the edges of the cookies. Place back in the freezer until frozen.

Cook's Note

Nutrition Info Per Serving Calories: 555 Total Fat: 25 grams

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