Berrylicious is my new favorite feeling!
It’s been my happy medicine pretty much since the holidays.
I wasn’t joking when I said fresh fruit + yogurt have been my bff’s these days. I’ve been on a total berry kick and not just berries but fruit overall. I blame the weather. It’s so cold and miserable, so eating happy foods is a must and much cheaper than therapy.
I’m not a huge ice cream person but once in a while I get an itch for something cold and sweet. And since we’re all ’bout trying to eat healthy, I wanted to to see what would happen if I froze Greek yogurt and packed it with bunch of good stuff. You know what happened? Nothing. Not the first time, second time, but third time it was something sweet, light, and guilt free. I was determined to get these just enough sweet and creamy without overloading with bunch of junk.
So, the recipe is pretty simple. There is no refined sugar or artificial sweeteners, instead I used honey to sweeten these bars and also packed them with crunchy good stuff, like dry cranberries, coconut chips, chocolate chips (which BTW do not fall into refined sugar category in my books), and fresh raspberries.
I also added little bit of heavy cream to fatten these babies up a bit. Greek yogurt is very low in everything and watery so the cream gives it just enough of that creamy goodness without ton of extra calories. And totally changes the taste vs. just using yogurt on its own.
- ¼ cup heavy cream
- 2 (7 oz.) Fage total 2% Greek yogurt
- ⅓ cup chopped walnuts
- ⅓ cup dry cranberries
- 2 Tbsp. honey
- ½ cup fresh raspberries, plus extra for garnish
- ¼ cup semi-sweet chocolate chips, plus extra for garnish
- 1½ tsp. crushed coconut chips
- In a small bowl, beat heavy cream on high speed with a hand held mixer until "firm peaks" form (thick and creamy), about 3-4 minutes.
- In a separate medium bowl, combine the Greek yogurt, walnuts, cranberries, honey, raspberries, and chocolate chips. Fold in the heavy cream.
- Line a rectangular pan (I used a 7X5X3-1/2 glass tupperware container - similar size pan will work) with parchment paper (leaving extra paper on the sides) and spoon the yogurt mixture into the pan, smoothing out the top. Sprinkle with the extra raspberries, chocolate chips, and crushed coconut.
- Cover and freeze overnight.
- Remove the frozen yogurt from the freezer and let stand at room temperature for 20 minute before removing from the pan.
- Run a thin-bladed knife around the edges to loosen the yogurt. Pull the yogurt out of the pan by the parchment paper. (If you find that the yogurt does not loosen up or come out, let it sit for another 5 minutes or so and run the knife again around the edges. It should come out easily with the parchment paper).
- Remove the parchment off the yogurt and cut into 1-inch slices; serve immediately.
- Store sliced leftovers in the freezer, covered.