Cocoa Peanut Night Cream

Name: Cocoa Peanut Night Cream
Yield: 4 servings
Ingredients: 1000 g Plain nonfat Greek yogurt; 480 mL Darigold FIT nonfat milk; 24 g Unsweetened cocoa powder; 32 g Unsalted powdered peanut butter; 0.4 g Pure monk fruit extract, without caloric carriers

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Cocoa Peanut Night Cream

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

236.2calories

37.9g protein

19.5g carbs

2.8g fat

Sodium: 131 mg / estimated

1 of 4 equal portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

1000 g Plain nonfat Greek yogurt
480 mL Darigold FIT nonfat milk
24 g Unsweetened cocoa powder
32 g Unsalted powdered peanut butter
0.4 g Pure monk fruit extract, without caloric carriers

Cooking instructions

Whisk cocoa, powdered peanut butter and monk fruit into milk, then fold into yogurt. Divide among four jars and chill at least 30 minutes. This is a cocoa-peanut cream; it contains no hazelnuts.

Meal-prep storage

Refrigerate promptly within 2 hours at 40 F or below; use within 3-4 days. Freeze individual portions up to 2 months for best quality. Thaw in the refrigerator. Dairy mixtures may separate; stir after thawing. Reheat hot soup and cooked egg dishes to 165 F; do not repeatedly reheat the full batch.

Ingredient and allergy checks

Listed allergens: Milk, Peanut. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

New development recipe; kitchen texture/yield and exact labels need testing.

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