Yogurtfruitbars Recipes

FROZEN YOGURT BARK

Steps:

• 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.

YOGURT BARK

Steps:

• Line two 9-inch rimmed baking sheets with parchment paper.
• Whisk together yogurt, maple syrup, and vanilla extract. Divide mixture between the 2 baking sheets and spread out using a spatula until about 1/4-inch thick. Scatter sliced almonds, dried blueberries, and cacao nibs evenly over each baking sheet.
• Place baking sheets in the freezer for at least 3 hours, or overnight. Remove from freezer and roughly break or slice into about 2 dozen pieces.

FROZEN YOGURT AND FRUIT POPS

Steps:

• Whisk together 1 cup yogurt and 2 tablespoons honey in a small bowl.
• In a food processor, pulse remaining 2 cups yogurt and 4 tablespoons honey with frozen fruit until mostly smooth, with a few small chunks remaining. Layer half of plain yogurt mixture into ice-pop molds, then half of fruit mixture.
• Repeat process with remaining mixtures; swirl with the tip of a knife to marble. Insert sticks and freeze until firm, at least 8 hours and up to 1 month.

FRESH FRUIT AND YOGURT ICE POPS

Steps:

• Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
• Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
• Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

YOGURT FRUIT BARS

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix all dry ingredients. Add dried fruits and walnuts.
• In a medium bowl, combine yogurt, egg, apple juice concentrate, and oil.
• Make a well in the center of the dry ingredients and add the wet ingredients until blended.
• Coat a 9 X 13 inch pan with vegetable spray, spread batter in pan.
• Bake 45-50 minutes or until done. Cool 10 minutes before slicing.
• Slice into 8 servings. Freeze in individual portions if desired.

YOGURT FRUIT BARK

Steps:

• Line a quarter-sheet pan with parchment paper. Set aside.
• In a small bowl whisk together yogurt and maple syrup.
• Spread mixture onto prepared sheet pan.
• Top with fruit and granola and freeze at least 4 hours, preferably overnight.
• Break and serve. Freeze leftovers.

YOGURT-FRUIT MUFFINS WITH BRAN CRUMB TOPPING

Steps:

• Preheat the oven to 425 degrees F. Grease muffin pans or line with paper liners.
• For the batter: In the bowl of a stand mixer, combine the yogurt, peaches, brown sugar, cane sugar, canola oil, vanilla and egg. Mix until combined. In a separate medium bowl, whisk together the flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined.
• For the topping: Combine the bran, walnuts and sugars in a food processor and process until coarsely ground. Stir in the melted butter.
• Fill the prepared muffin cups with batter and divide the crumb topping over each muffin. Bake the muffins until a toothpick inserted in the center comes out with moist crumbs attached, 15 to 18 minutes.
• Transfer to a cooling rack and allow to cool completely.