Level: | Easy |
Total: | 4 hr 35 min |
Active: | 30 min |
Yield: | 12 servings |
Level: | Easy |
Total: | 4 hr 35 min |
Active: | 30 min |
Yield: | 12 servings |
Ingredients
- 1/2 cup sweetened coconut flakes
- 1/2 cup toasted sunflower seeds
- Two 32-ounce containers plain Greek yogurt
- 8 tablespoons honey
- 1/2 cup strawberry preserves
- 1/2 cup blackberry preserves
- 1/2 cup strawberries, sliced
- 1/2 cup blackberries, halved
Instructions
- Line 2 baking sheets with parchment paper or wax paper and set aside.
- Toast the flaked coconut in a dry nonstick skillet over medium-high heat, shaking the pan frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Remove from the heat and allow to cool.
- Add the sunflower seeds to the same skillet and toast, stirring constantly, until they are golden brown, 2 to 3 minutes. Remove and let cool.
- Add the yogurt to a bowl, then add the honey and mix together. Spoon half on each of the lined baking sheets and spread out with a spatula.
- Place the strawberry preserves in a piping bag, snip off the end and pipe evenly over the of yogurt. Repeat with the blackberry preserves.
- Evenly sprinkle half of the strawberries, blackberries, coconut and sunflower seeds over each pan. Tap the pans on the countertop to ensure that the fruit and nuts settle into the yogurt.
- Place in the freezer, uncovered, until set, at least 4 hours.
- Remove from the freezer, peel off the paper and break into random pieces. Transfer to an airtight container and keep frozen until ready to eat.
Nutrition Facts
Serving Size | 1 of 12 servings |
Calories | 310 |
Total Fat | 13 g |
Saturated Fat | 7 g |
Carbohydrates | 38 g |
Dietary Fiber | 2 g |
Sugar | 30 g |
Protein | 13 g |
Cholesterol | 20 mg |
Sodium | 82 mg |
Serving Size | 1 of 12 servings |
Calories | 310 |
Total Fat | 13 g |
Saturated Fat | 7 g |
Carbohydrates | 38 g |
Dietary Fiber | 2 g |
Sugar | 30 g |
Protein | 13 g |
Cholesterol | 20 mg |
Sodium | 82 mg |
Reviews
I really wanted a treat for my birthday, but I haven’t broke my diet in six months and didn’t want to start now. Having recently started experimenting with Bulgarian yogurt, I decided to use that. I cut my recipe down to feed just a few. Rummaged through my pantry and freezer for ideas and leaped into action.
I started out by mixing a cup of yogurt with 1 tablespoon of sugar free maple syrup. A light squeeze of lemon juice and the zest for some extra punch. I then mixed in 1 oz of cream cheese that was at room temperature. In a pan I toasted some slivered almonds in monk fruit sugar, cinnamon and just a small amount of butter. I mixed it in the yogurt while still warm to ensure my cream cheese wasn’t in a chunk somewhere. To portion control a little better I used cupcake liners. Found the foil ones work best bc the paper liners will let the yogurt spread out more. Topped each piece with a few blueberries from the freezer and put the tray into the freezer. They turned out magical!
If you couldn’t guess I have been craving cheesecake and these little morsels of happiness hit the spot. I usually get super annoyed when reading reviews and they aren’t even talking about the recipe but in this case I just had to share for others out there looking for a sweet treat for a special occasion with dietary restrictions. Just look in your kitchen and incorporate what you like. No need to run to the store and buy specialty items you’ll never use again with this recipe! Thanks Ree for the amazing idea and happy experimenting to everyone else!