Two-Ingredient Banana Frozen Yogurt
- 1 cup plain full-fat Greek yogurt
- 4 medium frozen bananas, chopped into chunks
Add Greek yogurt and frozen banana chunks to food processor or high-speed blender and pulse/process until smooth and creamy, about 4 to 5 minutes in the food processor. You may need to turn off the motor and stir the mixture a couple of times while processing.
Once smooth and creamy, add to bowls and enjoy right away. If you want it to be scoopable, you can freeze the mixture for about an hour. Remove from the freezer and let it thaw for a few minutes before scooping. Serves 4.
Greek Yogurt Popsicles
- 2 cups plain full-fat Greek yogurt
- ¼ cup honey (omit if using sweetened yogurt
- 3 cups fruit (I used a berry mixture)
Add Greek yogurt, honey, and fruit to a high-powered blender and blend until combined. You can blend until the fruit is totally puréed or keep it a bit chunky if you want texture in the popsicles.
Pour into 8 ice-pop molds, add popsicle sticks, and freeze until solid (about 5 to 6 hours).
To serve, dip the bottoms of the molds in hot water for a few seconds so the popsicles slide out easily. Serves 8.
Frozen Cottage Cheese Bark
- 2 cups (16 oz) whole-milk cottage cheese
- 2 tablespoons honey
- 2 tablespoons peanut butter
- 3 tablespoons chocolate chips
- 3 tablespoons granola of choice
- In a blender or food processor, blend together cottage cheese, honey, and peanut butter until smooth.
In a blender or food processor, blend together cottage cheese, honey, and peanut butter until smooth.
Pour mixture onto a parchment paper-lined rimmed baking sheet and spread evenly using a spatula or spoon into a rectangular shape. You want the bark to be about a 1/4-inch thick.
Melt chocolate chips and add teaspoon size dollops onto the cottage cheese layer. Use a knife to swirl the chocolate around.
Sprinkle the granola on top and place the bark in the freezer for about 3 hours or until the cottage cheese is firm.
Once firm, cut or break into 16 to 20 pieces and enjoy.
Store leftover bark in a sealed freezer bag or airtight container for up to 3 months. Serves 6.
Frozen Banana Snickers
- 1 banana
- 2 teaspoons date caramel sauce*
- 2 teaspoons peanut butter
- 1 tablespoon chopped peanuts
- 2-3 tablespoons dark chocolate chips
- ¼ teaspoon coconut oil
Date caramel sauce:
- ¾ -1 cup unsweetened almond milk
- 16 Medjool dates, pitted
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
Sauce: Add all sauce ingredients into a high-powered blender or food processor and blend until mixture is smooth and there are no date chunks detectable.
Add more almond milk, 1 to 2 tablespoons at a time, if needed to help the blending process or to thin the caramel.
Use immediately or store in the fridge for later. Makes 1/2 cup.
Banana treat: Slice the banana in half and then split down the middle so you have four sections. Place on a parchment-lined baking sheet or dish.
Spread a layer of the date caramel sauce on top of the banana slices.
Spread on a layer of peanut butter.
Sprinkle with chopped peanuts.
Melt chocolate chips with coconut oil in a microwave-safe bowl in 15-second increments, stirring in between until melted. Drizzle melted chocolate over banana slices.
Place in freezer for 1 to 2 hours or overnight to harden. Serves 2.