Ingredients
The Protein Cream: 1 cup non-fat plain Greek yogurt (room temperature works best so the mixture doesn’t seize)
The Flavor Base: 1 cup PB2 (or any powdered peanut butter brand)
The Sweetener: ¼ cup zero-calorie powdered sweetener (like monk fruit or erythritol) OR 3 tablespoons maple syrup/honey (adjust points accordingly)
🥣 Directions
Step 1: Prep your Dish
Line a small loaf pan or square baking dish with parchment paper, leaving a little overhang on the sides so you can easily lift the fudge out later.
Step 2: Whisk to Combine
In a medium bowl, vigorously stir together the plain Greek yogurt, powdered peanut butter, and your sweetener of choice. Mix until the powder is fully absorbed and the batter turns into a very thick, smooth, and glossy dough.
Step 3: Press and Smooth
Transfer the mixture into your lined dish. Use a spatula (or press down with a piece of plastic wrap) to smooth out the top into an even, flat layer, just like in the photo.
Step 4: Freeze to Set
Place the dish into the freezer for at least 2 hours to allow the fudge to completely firm up and harden.
Step 5: Slice and Store
Using the parchment paper handles, lift the fudge block out of the pan. Slice it into equal squares.