Peanut Butter Yoghurt Thickshake


Oh, the joys of frozen yoghurt! More-ish peaut butter and spicy cinnamon add plenty of flavour to compliment the creamy frost. I tried drinking this through a straw, but eventually resorted to eating it with a spoon! It had the thickness of ice cream, man.


This made a wonderful breakfast, full of proteins and fats. Psyllium husks add fibre, peanut butter provides minerals, and yoghurt lends beneficial probiotics for your stomach bacteria as well as calcium. Whipped cream on top adds yet more fat for satiety – so, no, I was not just being indulgent!


I cannot say how beautiful this was when it started melting down the sides of the glass. The cream deflated slightly, melding into the ice-creamy yoghurt and creating one giant, flavoursome mess. Gorgeous.


You could also eat this for a delicious dessert. If you want a sweeter treat, simply add stevia, or a teaspoon of rice malt syrup or dextrose, to the blender.


This recipe can be gluten-free, grain-free, and egg-free.

Preparation time: 10 minutes (plus freezing)

Serves 1

– approximately 1 1/2 cups unsweetened, full-fat yoghurt

– 1 Tablespoon unsweetened peanut butter

– 1/2 teaspoon cinnamon

– 1/2 teaspoon vanilla essence

– 1 teaspoon psyllium husks

– 2/3 cup milk, or as needed

– whipped cream and cinnamon, to garnish


1. The night before you want to eat this, spoon the yoghurt into ice cube trays and freeze.

2. The next morning, blend the frozen yoghurt cubes with the rest of the ingredients except garnishes, adding milk as necessary. Pour into a very large glass, garnish as desired, and enjoy! 🙂


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