This couldn’t be easier.
Zero percent plain Greek yogurt. Mix with peanut butter. Spoon into premade oreo crusts. Chill (that’s the hardest part).
Warning: Gets better the longer it chills.
Warning: Kinda addictive.
Peanut Butter-Greek Yogurt Pies with Oreo Crust
Adapted from little bitty bakes; makes 12 pies
12 Oreos or other chocolate-sandwich cookies (I used Bloomeos)
2.5 tablespoons melted Earth balance or butter (maybe more, I was kind of winging it)
About 2.5-3 cups 0% Greek yogurt
About 1/2-2/3 cup smooth natural peanut butter
Put cupcake liners in a 12-cup muffin tin.
Pulse the oreos in a food processor until crumbly. Add melted Earth balance. It’ll still be kind of crumbly but pressable. Put about 1.5 tablespoons in each paper liner. Using the back of the spoon and/or fingers, press the mixture to the sides to make little crusts. Place in fridge/freezer to chill. My crust was still pretty crumbly, so I’d probably add more margarine next time to make it sticky. But it didn’t hurt the end result (i.e. spooning into my mouth).
Next, combine the yogurt and peanut butter thoroughly. Now, I thought it was delicious just pb & yo, but a little honey wouldn’t hurt.
Fill up each pie with the pb/yo filling (as best you can–the oreo likes to stick to the yogurt, which doesn’t spread so well) and put in fridge to chill at least 6 hours (the longer it chills, the firmer and better it gets!)
So yummy. Seriously, you don’t need sweetener in the filling–the oreo crust is more than enough.
Peanut butter mixed with yogurt. Sounds weird, but really tasty! You could forgo the crust and just eat it like a dip with apples. Personally, I like the crust. Then again, I really like oreos.