Happy 4th of July friends! My husband had to work, and all of our close friends from Baltimore are celebrating out of town. That means I had a leisurely day of doing laundry, washing dishes and working out. I also may or may not have watched a few movies from the Lifetime Movie Network “Fourth of You Lie” marathon…it’s a guilty pleasure. Yesterday I tried another Pinterest recipe. It turned out really well, and I’m so glad I finally tried it. I had been eyeing it for a while. I tried to better document the process.
What recipe did I try? I tried the ubiquitous Froyo Fruit Bites recipe.
Important notes: there are two specialty ingredients you need to follow the recipe. You need coconut sugar and coconut oil. You will also need either a set of silicone mini muffin cups (you can get one on Amazon) or a just a regular muffin pan with silicone liners or just regular cupcake liners. However, the bites might stick to the paper liners. I’m not sure, because I haven’t tried using this recipe with paper liners.
The original ingredients called for non fat or low fat greek yogurt, but I know that the more fat content that yogurt has, the better it freezes. Also full fat greek yogurt is not actually that bad for you. I also added mini chocolate chips to the recipe, because chocolate chips make everything better.
Here is a round up of what I used:
The first step is to blend 1/4 cup almonds into powder. Don’t blend too long or you might end up with almond butter. You can also buy almond flour. I’m not really sure which is cheaper – whole raw almonds or almond flour. I bought raw almonds, because Luis and I are going hiking at Shenandoah National Park this weekend (climbing Old Rag Mountain!), and we are going to make our own trail mix.
Next you melt two tablespoons of coconut oil and pour it over the almond powder. Next, add 2 tablespoons of coconut sugar and whisk all three ingredients together to form a paste. The next part is kind of up to you. Since I wanted to evenly distribute the almond paste, I measured one teaspoon of paste into each mini cup and then patted it down.
**If you are not familiar with coconut oil, make sure you get the “refined” kind otherwise it will taste like coconut. If you like things to taste like coconut then I guess that doesn’t matter. Also, coconut oil is solid at room temperature and looks like wax. That is why you have to melt it.
Measure 3/4 cup of your choice of plain greek yogurt and whisk it with two tablespoons of honey. It is up to you how much yogurt you want in each cup. I put 1/2 to 3/4 of tablespoon of the yogurt honey mixture in each cup. Then I put 2 raspberries on top of the yogurt. I then had an after thought and decided to add 1/4 of a teaspoon of mini chocolate chips on top of the raspberries. That was dumb for obvious reasons, because I had to push the chips down to make them stick. In the future I will add the chocolate chips either with the yogurt mixture or on top of it before the fruit.
The recipe I used (the one that has a link from Pinterest on this post) said it would take 6 hours for the cups to harden. That is not the case with my mini cups. It only took about 2 hours. They are best if you take them out of the freezer and let them thaw for about 5 to 7 minutes before eating them.
Here is a list of ingredients:
- 1/4 cup crushed almonds or almond flour/meal (I just googled this and there really isn’t a difference between the two)
- 2 tablespoons coconut sugar
- 2 tablespoons refined coconut oil (unrefined if you like coconut flavor)
- 3/4 cup plain greek yogurt, the fat content is up to you– I used full fat in mine
- 2 tablespoons of honey
- fresh berries of your choosing
- mini chocolate chips (optional)
I did the calorie count and if you make mini cups, you should be able to make about 17 depending on the size of your cups. If you make 17 total, there are about 63 calories per cup or “bite.”
Please comment if you have any cool recipe ideas in the same realm as this one! Also please note that I am not claiming that this recipe is “healthy.” It still has a lot of added sugar. At the end of the day, a dessert is still a dessert.