1. STRAWBERRY YOGURT BARK
Yogurt (honey Greek Yogurt is delicious)
Or you can use fresh fruit, or even nuts, or any mix-in’s of your choice. Dried fruits keep the moisture/mushy feel and frozen texture down since the bark is frozen.
Step 1. Line a flat pan with sides with parchment paper and spread evenly with yogurt, make sure it’s not too thin so that it breaks easily. I would say about 3/8 of an inch thick is good.
Step 2. Sprinkle with your mix-in (fruit, nuts, etc)
Step 3. Freeze for a few hours until completely frozen. Ours took about 4 hours for an 8″ square pan, but of course it will depend on the size of your pan. Remove from frozen yogurt from the pan and peel off the parchment paper. Break into pieces.
2. APPLE OAT NO BAKE BARS
1 cup cooked apple or thick apple sauce or puree
1/2 cup peanut butter
1/2 cup raisins
2 cups rolled oats
In a food processor blitz the apple, peanut butter, and raisins.
Add the rolled oats and using the pulse function on the food processor, pulse until combined
Take tablespoon fulls and roll into balls. If you find the mixture a bit sticky, dampen your hands
Refrigerate for 30 mins
3. CHOCOLATE PEANUT BUTTER BANANA ICE CREAM
3 medium bananas, frozen
1 tablespoon cocoa powder
1 tablespoon peanut butter
3 tablespoons milk
Toppings: peanut butter to drizzle
Blend all ingredients together in a food processor until very smooth. Top with peanut butter if desired.
4. COOKIE DOUGH GREEK YOGURT
1 (6 oz) container Greek yogurt
2 tbs Peanut flour (PB Fit Protein Powder by the peanut butters in aisle 7 or 1 tbs peanut/nut butter)
2-4 packets Stevia or 1-2 tbs Honey or Sweetener of choice to taste
1/2 tsp Vanilla extract
1/4 tsp Almond extract (optional)
1-2 tsp Chocolate chips (optional)
In a small-medium bowl, whisk together all of the ingredients until smooth. Refrigerate until ready to eat. Top with chocolate chips if desired. Enjoy