1. 4 INGREDIENT STRAWBERRY FROZEN YOGURT TREATS
16 ounces low fat vanilla yogurt
8 oz container of low fat whipped topping
2 cups chopped fresh strawberries
24 graham crackers
Line a 9 x 13 baking pan with plastic wrap.
Combine yogurt, whipped topping and strawberries in a large bowl.
Place 12 half's of grahams crackers onto of plastic wrap. (you might be able to squeeze in another quarter at the end).
Spread strawberry mixture on top of crackers and place remaining crackers on top.
Cover with more plastic wrap and freeze for at least 4 hours.
Slice and serve!
Store in ziploc bag in freezer.
2. TWO INGREDIENT BANANA CHOCOLATE CHIP ICE CREAM BITES
6 very ripe bananas
¾ cup mini chocolate chips, divided
Line a baking sheet with parchment paper. Slice the bananas into ½-inch slices and lay flat on the parchment-lined baking sheet. Cover with plastic wrap and place in the freezer for 1-1/2 hours.
Remove frozen bananas from the freezer and let set out for about 5 minutes while you set up your food processor or blender. You want the bananas to softened just a bit, but still be frozen.
Place the bananas in the food processor and pulse/blend until smooth and creamy. Stir in ½ cup mini chocolate chips.
Grease a mini muffin pan with non-stick cooking spray. Scoop the banana ice cream into each cup, filling each one almost full, then sprinkle the top of each cup with a few more mini chocolate chips. Place the muffin pan in the freezer for an hour.
Remove the pan from the freezer and pop each bite out with a knife. Stack the banana ice cream bites in a freezer safe container with a lid, placing parchment paper between each layer of bites to keep them from sticking together.
When ready to eat, remove however many bites you want from the freezer container and let set out for a few minutes before eating.
3. FROZEN YOGURT BERRY BITES
1/4 cup crushed almonds or almond meal
2 tablespoons coconut sugar
2 tablespoons coconut oil, melted
3/4 cup plain Greek yogurt, low-fat
2 tablespoons honey
1 1/2 cups fresh chopped strawberries and/or raspberries
6-cup muffin tin and liners
Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to nonstick muffin tin.
In a small bowl, stir together crushed almonds, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each muffin cup.
In a medium bowl, mix together yogurt and honey. Spoon 2 tablespoons into each muffin cup, covering the crust.
Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and allow to set at room temperature for 8-10 minutes. Enjoy!
4. LEMON BLUEBERRY FROZEN YOGURT BITES
1 cup lemon Greek yogurt
2/3 cup plain Greek yogurt
2 T honey
1 t vanilla
1 ¼ c blueberries fresh
Combine yogurts, honey and vanilla in a large bowl. Mix until well combined.
Add in blueberries and mix until incorporated.
Place cupcake liners in 12 regular-sized cupcake cavities. Fill each with equal amounts of the yogurt mixture.
Freeze Greek yogurt bites for at least 4 hours before serving.
Let frozen Greek yogurt bites sit at room temperature for 1-2 minutes before removing from the pan and liners.
If you have any difficulty removing the bites, run a little lukewarm water on the bottom of the tray. Enjoy!