I was at the store the other day picking up some odds and ends, when I came across popsicle molds. So, I thought it would be a perfect week to share my Greek Yogurt Fruit Bars. This is also a much healthier version of “ice cream,” that you could even give to the kiddos for breakfast or it would make a perfect late night snack.
What You Need:
Popsicle Molds- (whatever ones your have should work just fine)
Raspberries & Blueberries- (whatever berry you want, I chose Blueberries & Raspberries)
Chobani Greek Yogurt 32oz- (Either the Strawberry or Vanilla, we chose the Vanilla)
What To Do:
- Wash and dry your fruit. I cut my Raspberries in half; length wise, and my blueberries in half.
- Start layering your fruit and yogurt in the molds. There is no right way to do it.
- Put in your freezer for about 8 hours or overnight
- To remove the fruit bars, run the molds under warm water for about a minute. Check it about every 20 seconds to see if you can remove them from the molds. Be patient, it will work out.
- And Enjoy
**Tip: To add some extra flavor, you can some Honey to your yogurt.**
Sophia loved them!
Have you every made these before?
Stay tuned for tomorrows blog, I am going to share a recipe on what to do with your left over Greek Yogurt.
