SUMMER AIN’T OVER YET.
That means: Frozen Yogurt Bars.
September 1st might be creeping up fast, but Floridians know it doesn’t even get a little bit cold until January. You can break out your leggings and those cute little ankle boots this weekend, but we all know we’ll be sweating it out for at least a couple more months.
Plus, for Florida, Winter is strawberry season. So that means we don’t even have to give up eating fresh fruit when the summer ends!
I sorta hate this place and it’s butt-crack-like weather, but I can’t be mad about having fresh fruit all year long.
Try my Extra Ridiculous Sheet Pan Nachos for Labor Day!
Or my Super Fudgy Dark Chocolate Brownies (which are secretly gluten-free!)
So let’s hop to it!
These Frozen Yogurt Bars are the easiest dessert you’ll ever make.
Here’s how it goes. You take your full-fat, plain, organic greek yogurt, and you mix in some honey and a few tasty toppings. Spread it out on some parchment-lined pan & stick it in the freezer.
You’ve got dessert that adults and kids will love.
Simple, healthy, creamy.
Tart and sweet from the raspberries and honey.
A little crunch and salt from the almonds.
And nothing pairs better with raspberries than chocolate, in my opinion!
You can mix these up and make them your own. Try adding shredded coconut, chopped walnuts, or subbing in your favorite berries. And if having them in bars is a little messy for you, make them in popsicle molds.
Happy hurricane season, my FL friends. Don’t forget to stock your pantry with water & your freezer with tons of treats that you won’t regret binge-eating!
Frozen Yogurt Bars
- 1.5 cups plain, full-fat greek yogurt
- 2 tbsp honey
- 3 oz fresh raspberries
- 1/4 cup roasted, salted almonds
- 2 tbsp mini chocolate chips
Gently wash and dry the raspberries. Give them a rough chop & set aside. Roughly chop the salted almonds as well. Reserve a tablespoon of the nuts to sprinkle on top.
In a bowl, mix together the yogurt, honey, chopped berries and nuts, and most of the chocolate chips (reserve a little for sprinkling on top!). Pour the mixture in a parchment lined 8×8 inch pan. Sprinkle the reserved chopped almonds and chocolate chips on top, pressing lightly into the yogurt.
Wrap the pan in parchment and place in the freezer for 3 hours, or until set. Once frozen, cut into bars and store in a zip-top freezer bag. Enjoy!