Frozen Yogurt Fruit Bars

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.

100_1580Frozen Yogurt Fruit Bars
Recipe adapted from The Lean Green Bean

Ingredients

  • 1 cup fat free, plain yogurt
  • 1 cup fat free vanilla yogurt
  • 1 pint fresh raspberries
  • 1 cup granola*

Directions

  1. In a large bowl, mix the two yogurts together. Add raspberries and 1/2 the granola.
  2. Prepare a baking sheet with aluminum foil. Pour mixture on the foil and spread to be 1″ thick. Top with remaining granola.
  3. 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.
  4. 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

Ingredients

  • 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

Directions

  1. 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.
  2. Add almond extract and cinnamon; stir well. Add oats and almonds; stir well and remove from heat.
  3. Firmly press into a lightly greased baking pan and let cool. To make them crunchier, bake for 20 minutes at 350F.
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ROY pops

Two of my nieces were over and wanted to make something from my “Tasty Treats” pinterest board.  Since they are too young for Jack Daniels’ whisky caramels or chocolate Guiness treats (brownies, cheesecake?!) we opted for a summer favorite – Popsicles! I had fresh strawberries on hand from our CSA, peaches were on sale at the store, and a can of pineapple is less than a dollar – how can we go wrong? This was time involved, but the kids loved them. They wanted to make them for our weekly family night, and were so proud to give everyone their tasty treat. Lilly started calling them ROY pops since they were 1/2 the rainbow. Since it was a last minute project, they were a little make shift – plastic cups for the mold and plastic spoons for the stick. If you plan to do these, I would recommend just buying a few Popsicle molds.

IMG_0250

Ingredients

  • 1 pound strawberries
  • 3 ripe peaches
  • 1 cup plain non-fat yogurt (no added sugar or fake sugar – just the good old plain sour yogurt)
  • 1 tbsp honey
  • 1 can chunked pineapple (as you can see in the picture the pineapple layer was smaller than the others, so you might want to use 2 cans)

Directions

  1. Puree the strawberries in a food processor until smooth. Scoop into the molds so they are 1/3 full. Place the molds in the freezer for 1 hour.
  2. While you wait, puree the peaches (including the skin). Add in yogurt and honey and mix well. Place this in the freezer while you wait for the molds to harden up a bit. This gives the layer a head start 🙂
  3. After the first hour, remove the molds and your peach mixture from the freezer. Add peach mixture to fill the container another 1/3.  Return to the freezer for 30 minutes.
  4. While you wait, puree the pineapple (including the juice) and place it in the freezer to start cooling.
  5. After 30 minutes, remove the molds and pineapple from the freezer. Add pineapple to top off the popsicles. Freeze for at least 4 hours.