Cookie dough Greek style yoghurt..nom nom nom

So my vegetarian Lent is going well so far. Apart from a dinner party over which I had no control I've been enjoying the challenge of coming up with interesting veggy dinners and snacks. Since I've started, Pintrest has become an even greater source of inspiration, it's like a global free cookbook and I've had tear myself away from it of late as I was becoming addicted. I am a bit worried that my diet might become a little carb heavy though so am looking for other options (mainly as Id' use it as an excuse to eat all the bread..I have to..I can't eat meat..is a lame excuse )

Anyway today's blog is about yoghurt. The natural ice-cream (apart from it not being frozen..or made of cream..) When I was little, I like many of my peers grew up on Petit Filous. And we all thought it was yoghurt. I was particularly fond of the raspberry one.

 As it turned out, petit filous isn't yoghurt. Its fromage frais. Which, when translated, means fresh cheese. Appealing no? (its basically milk with added cultures to turn it into a form of cheese.

 This kind of blew my mind. It's no wonder they don't market it was cheese. Who'd want to eat raspberry flavoured cheese? 

(the cheese pictured is actually flavoured with raspberry flavoured ale...)
Even thinking about it makes me gag. Funny thing is, if I don't think about that childhood trauma, I still love fromage frais, particularly with fresh fruit compote and fruit. It's a common way to end a meal in France. It tastes like a treat, but is surprisingly healthy. 

My yoghurt addiction hasn't really abated since I grew up. (I will admit to buying petit filious in college..I may have been hungover..)I love trying new yoghurt. It's a food source that takes flavour really well, and with a bit of adjustment can be made healthy and at home. 
One of my favourites when I was in primary school was the Cadbury flake yoghurt as a dessert treat. Or the Wispa one. 

But lately I've taken to Greek yoghurt. Well, Greek style yoghurt to be more precise. The difference? well, after some research, it would appear that Greek style yoghurt has more stuff added to it. Usually cream or stabilisers. And I'm good with that. Because I find the taste less sour than Greek yoghurt. But to each their own. I'm not going to yell at you if you prefer the other stuff. 
One of the nicest ones I've come across and became addicted to last summer was Muller Light Greek style yoghurt, particularly the coconut flavour (yes, coconut again. so sue me :P ) It's incredibly light and creamy. Eat it on it's own as a snack or mix some granola into it for breakfast..either way it's yummy.

Last week I required a pot of Greek style yoghurt for making a sauce. I was left with a half tub and began to wonder what I could make with the rest of it. Ya, it's good in baking but I wanted something different. 
I decided to ask the trusty source that is Pintrest. And that's where I found it. Cookie dough Greek style yoghurt. Who wouldn't want to try cookie flavoured yoghurt??

You will need: (for 3 snack size servings (for a girl)
200ml greek style yoghurt (I used Glenisk)
1 tbsp smooth peanut butter
1tbsp maple syrup
1 tsp vanilla essence
10g mini chocolate chips 

Mix all the ingredients together until smooth and well combined. It'll last in the fridge in a sealed container for about a week or whatever the bbd on the yoghurt was. 

It's sinfully yummy and probably will be hard to make 3 servings from it. but for 3 servings the nutritional info is as follows:

Cals: 149cals
Carbs: 7g
Fat: 10g
Protein: 4g

If you can find it, you could always use low/no fat greek style yoghurt which would lower the fat content if you were watching your fat intake.