Description
This frozen yogurt recipe is simple, healthy and tastes delicious. Greek yogurt can be frozen in cups or made in FroYo Bar silicone popsicle molds like I’ve used today. It’s an easy recipe with as little as two ingredients. If you choose to do the chocolate dip, and why wouldn’t you…that only adds two more ingredients.
Ingredients
Frozen Yogurt Ingredients
2 cups Greek Yogurt – I make my own to increase the probiotics and reduce sugars
4 scoops Grass Fed Whey Protein – I use Opportuniteas brand and one serving is two scoops
1/2 cup Pure Honey (may be optional if the yogurt you’re using is already sweetened) – I use one from a local honey bee farmer
Optional – 2 Tbsp Pure Peanut Butter (only ingredients are peanuts), 1/2 cup Hu Chocolate Chips (sweetened only with dates) Hint: they’re fantastic!, and other things you’d enjoy in your frozen yogurt bar; also the amounts here are just suggestions, do what you love!
Chocolate Dip Ingredients
20 ounces Chocolate Chips
2 tbsp Coconut Oil
Instructions
- Add your popsicle sticks into the silicon molds.
- Place the silicon molds onto a baking sheet that will fit in your freezer flat.
- In a medium sized mixing bowl, mix the greek yogurt and protein powder together until they are well combined. The protein powder will completely mix into the yogurt. You shouldn’t have lumps or dry powder when you’re done mixing them together.
- Add any other ingredients now, if your greek yogurt is sweetened already you may want to skip the honey. If you want to add peanut butter or chocolate chips now is the time to mix them into the yogurt, protein powder blend.
- Using a measuring cup, pour about 1/2 cup of the mixture into the silicon mold, one at a time.
- Be extra careful not to spill on the edges. If you do, just wipe it completely away with a napkin or paper towel. I have even used the flat edge of one of the popsicle sticks to scrape the mixture into the molds.
- Continue filling all of the silicon molds.
- Place the baking sheet with the silicone molds into the freezer, in a location where they can lay flat. Ensure they aren’t touching any other food in the freezer.
- Freeze them for 4-5 hours, at the minimum, to overnight. I freeze mine overnight. It’s hard to not eat them but doable.
- Tear off a sheet of parchment paper large enough to cover the baking sheet you have your silicone molds on in the freezer.
- Remove the FroYo Bars from the freezer and take the silicone molds off of the baking sheet. Line your baking sheet with the parchment paper.
- Next, remove the FroYo Bars from the silicon molds. Do this carefully, but quickly.
- Place those FroYo Bars onto the parchment paper lined baking sheet.
- Place the bars back into the freezer.
- Melt the chocolate chips and coconut oil in the microwave in a large microwave safe bowl.
- Stir the chocolate mixture until it is a silky and smooth dipping sauce.
- Pour the chocolate sauce mixture into a tall glass container, like a large liquid measuring cup. The container must be tall enough to dip the bar up to where the frozen yogurt meets the stick. A full dunk. It’s better if the container is narrow too, so you don’t have to melt a ton of extra chocolate dipping sauce.
- Moving very quickly, dip each FroYo Bar into the chocolate mixture allowing the excess to drip off.
- Place each dipped bar back onto the parchment paper lined baking sheet as you go.
- Get them all back in the freezer for at least one hour.
Notes
Be sure to add the silicon molds onto the baking sheet prior to filling them with the yogurt mixture. They are next to impossible to move onto the sheets if you’ve filled the molds before you’ve set them on the baking sheet. Trust me. Haa