I’m back at the Greek yogurt thing again. This time I successfully created a lightened, healthier peanut butter mug cake using nonfat Greek strained yogurt and eliminating the egg and vegetable oil completely. This also eliminates 424 calories and 45 grams of fat.
The lightened recipe has 645 calories and 24.6 grams of fat if you eat the entire mug cake but I usually cut it into two servings because it’s quite a lot.
Like some of the other Greek yogurt substitute recipes I made, the crumb is a little more loose without the egg being a binding agent. But the Greek yogurt also creates a much more fudgy texture to the cake.
Even though it’s not as soft and fluffy I still really enjoyed it. And like all the other mug cakes, it’s so fast to make.
4 tablespoons all purpose flour
4 tablespoons white granulated sugar
1/4 tsp baking powder
3 tablespoons peanut butter
5 tablespoons nonfat milk
3 tbsp nonfat Greek strained yogurt
Combine all ingredients in an oversized coffee mug. Whisk well with a small whisk until smooth. Microwave on high for 1 1/2 minutes and then take it out to check to see if it is done. If not, continue to microwave in thirty second intervals. Mine was done at 2 minutes. You don’t want to overcook it or it will become rubbery. You can also make this into two smaller-sized mugs. You can mix the batter all in one mug and then pour half into another mug. Make sure you cook each one individually.
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