When I first saw these frozen yogurt trail mix bars over at The Lean Green Bean, I knew I had to make them. J and I love, love, LOVE frozen treats. I wanted to finish that sentence with “in the summer” but realized that we really just love them all the time. I whipped a quick batch together during my 3 hour CSA food prep marathon last Tuesday. We got a pint of fresh raspberries in the CSA and I knew I had to act quick, or else they would be gone before I got around to making the bars.
We didn’t have any granola on hand, so I first had to throw that together. I used this simple recipe as a guide and just crumbled some of the bars for granola. I also didn’t use Greek yogurt because I had non-fat on hand. These turned out really good, but I’m sure they weren’t as good as the real thing – fat free dairy gets very icy in the freezer, where yogurt with a little “junk in the trunk” will be nice and creamy.
Frozen Yogurt Fruit Bars
Recipe adapted from The Lean Green Bean
- 1 cup fat free, plain yogurt
- 1 cup fat free vanilla yogurt
- 1 pint fresh raspberries
- 1 cup granola*
- In a large bowl, mix the two yogurts together. Add raspberries and 1/2 the granola.
- Prepare a baking sheet with aluminum foil. Pour mixture on the foil and spread to be 1″ thick. Top with remaining granola.
- Place pan in the freezer. After an hour or two, remove from freezer and check how frozen the bars are. Our freezer wasn’t super cold, so they were still a little soft. I used this as an opportunity to score them, making it easier to cut later.
- Return to the freezer until solid. Cut into bars and place bars into a freezer container. Store in the freezer.
Kitchen Sink Granola
Adapted from this recipe
- ½ cup honey
- ¼ cup molasses
- ½ cup peanut butter
- 1 tsp almond extract
- 1 tsp cinnamon
- 2 ½ cup oatmeal
- 1 cup sliced almonds
- Place honey, molasses, and peanut butter in a pan and slowly heat. Stir constantly. Bring to a light boil and reduce heat, continuing to stir.
- Add almond extract and cinnamon; stir well. Add oats and almonds; stir well and remove from heat.
- Firmly press into a lightly greased baking pan and let cool. To make them crunchier, bake for 20 minutes at 350F.