Frozen Yogurt Bites
Ingredients
Crust
-
1
cup
quick-cooking oats or quinoa flakes
-
⅓
cup
walnuts
-
3
tablespoons
honey
-
2
tablespoons
almond butter or peanut butter
-
2
tablespoons
coconut oil
-
½
teaspoon
cinnamon
-
a pinch
salt
Yogurt
-
2 ¼
cups
plain Greek yogurt
-
1
lemon
zest and juice
-
1
teaspoon
vanilla extract
-
¾
cup
blueberries
-
¾
cup
strawberries or raspberries
For Topping
Instructions
- Line a mini-muffin tin with paper liners.
- In a food processor, combine oats, walnuts, honey, almond butter, coconut oil, cinnamon, and salt, and process until crumbly.
- Press the mixture into the bottom of each muffin cup.
- In a blender, combine Greek yogurt, lemon zest, juice, and vanilla extract, and process until smooth.
- Transfer the mixture to a bowl.
- Add ¾ cup of the yogurt mixture back to the blender with blueberries and process until smooth.
- Divide the blueberry mixture among the muffin tins and freeze for 15 minutes.
- Rinse the blender and add another ¾ cup of the yogurt mixture with strawberries or raspberries, and process until smooth.
- Remove the muffin tin from the freezer and add the plain yogurt mixture.
- Freeze for 15 minutes.
- Add the strawberry mixture and top with berries and coconut flakes.
- Freeze for 2 hours until firm.
- Allow to sit at room temperature for 5 minutes prior to serving.
Nutrition Facts (estimated)
Servings
12
Calories
117
Total fat
6g
Total carbohydrates
11g
Total protein
5g
Sodium
14mg
Cholesterol
1mg
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