Frozen Yogurt Bark
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
- 2 cups Greek yogurt
- 2 scoops vanilla protein powder
- 2 tablespoons fresh raspberries
Optional toppings:
- More raspberries
- Shredded coconut
- Cocoa nibs
- Pecans, almonds, or any other nuts (chopped finely)
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.
Delicata Dessert
This dessert is super easy and so delicious. It's perfect for the fall and winter!
Delicata Dessert
by Coach Nancy
- 1 Delicata squash
- 2 tablespoons coconut oil
- Cinnamon, to taste
- 2 tablespoons pecans, chopped
- 1 tablespoons shredded coconut, unsweetened
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!
Pumpkin Custard
Pumpkin Custard
Author:
This is all the greatness of a pumpkin pie but without the crust!
Ingredients
- 1 cup canned pumpkin puree
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- pinch of sea salt
- 2 pinches of grated nutmeg
- 2 organic eggs
- 1 teaspoon vanilla extract
- 1 cup full-fat coconut milk
Instructions
- Preheat the oven to 350 degrees.
- Set a pot of water on to boil (enough water to fill the baking pan as directed below).
- Combine pumpkin and all spices in one bowl.
- In a smaller bowl, beat the eggs lightly then whisk in the vanilla and coconut milk.
- Whisk the egg mixture into the pumpkin mixture until well combined.
- Pour the custard into six ½-cup ramekins.
- Place the ramekins in a baking pan and add enough boiling water to the dish to come up 2″ high around the ramekins.
- Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean.
- Serve warm or chilled.
Peach Melba Sundaes
Peach Melba Sundaes
Recipe Type: Dessert
Author:
Serves: 5
No need to feel guilty with these satisfying sundaes. This summer I took our own home grown peaches (frozen is a great option) and ran through through the blender until the consistency of baby food and used it to swirl into this frozen treat – Give it a try!
Ingredients
- 1 cup half and half
- 4 cups ice
- 3 scoops vanilla UMP
- 1/4 teaspoon vanilla
- Raspberries
Instructions
- Blend all ingredients in a powerful blender. In a clear cup layer 1 tablespoon of blended peaches, 1 scoop of the ice cream, add another tablespoon of peaches, and top with a few raspberries.