Satisfy those chocolate peanut butter cravings with this amazing recipe. So creamy and tasty!
My youngest daughter loves making these and sharing with her friends on a hot summer day.
Place watermelon in a blender and blend until texture of applesauce. This takes about 10 seconds. Pour watermelon into freezer molds and then add 3-5 blueberries per pop.
Freeze and enjoy!
I was totally fooled when I first saw this recipe. It looked just like a dessert bark. A friend of mine had brought this to a breakfast get together. It was like enjoying dessert at breakfast. Now my kids enjoy making this simple recipe for a snack later in the day.
Frozen Yogurt Bark
by Coach Nancy
Mix the yogurt and protein powder together in a bowl until well mixed. Add in the raspberries and stir. Some of the berries will break apart and the juice will swirl in the yogurt to make a wonderful color to the bark.
Pour the yogurt mixture on the cookie sheet lined with parchment paper. Spread to about 1/4 inch thickness. Sprinkle with additional toppings, if desired. Top with another sheet of parchment paper. Freeze for 2-4 hours or until frozen solid. Break apart the bark until you have pieces to handle, and put those pieces in a Ziploc bag. Keep in the Ziploc bag in the freezer until ready to serve.
You can very the type of berries you use to make different flavors of FroYo bark.
This dessert is super easy and so delicious. It's perfect for the fall and winter!
by Coach Nancy
Cut Delicata squash in half and remove the seeds. Cut the squash into small bite size chunks. Don't worry about the skin, you can eat it, plus it will make this dessert look even more amazing.
Put the squash in a baking dish. Melt the coconut oil and then drizzle over the squash. Sprinkle with cinnamon. Bake at 375 degrees for 30-40 minutes or until the squash is soft and tender when poked with a fork.
In the meantime, roast the pecan pieces over medium heat until slightly browned. Always stir these little gems as they will burn easily.
When the squash is done, take it out of the oven and split up into bowls. Sprinkle the pecans and shredded coconut over the squash and enjoy!