I checked my temperature reader today as I got into my car. It said 99 degrees F.
Not like I could be surprised when simply just walking from the parking garage to my classroom almost has me sweating! I take it as a blessing and a, well, not so pleasant circumstance.
Why blessing?
Because this hot, sunny weather allows me to achieve my loved sun-kissed skin tone and enjoy beautiful days out in the sunshine on my lake, swimming and skiing, or at the beach, soaking up the ocean breeze.
Not so pleasant however, because you can only stand being outside for so long in such heat! And, the typical foods you love like warm oatmeal and hot soup, just don’t sound so appetizing anymore. But guess what, that doesn’t turn out as a negative after all. Why? Because it gets me in the kitchen creating new recipes, like the one I am about to share:)
Remember that taste of an ice cold popsicle on a hot summer day?
Well this recipe takes the sinlessly sweet flavor of strawberries and blueberries, the delicious creamy texture of a cheesecake, and the ice cold, refreshing taste of a popsicle, to create a creamy, fruity, frozen yogurt bite!
And the best part? They’re healthy! Filled with fresh fruit, protein-packed greek yogurt and cottage cheese, and natural, raw honey to add a touch of sweetness… I’m not sure that these frozen yogurt cheesecakes bites could be any better!
Next time you need a bite of something refreshing yet sweet, try these frozen yogurt cheesecake bites 🙂
Frozen Yogurt Cheesecake Bites
frozen yogurt cheesecake bites
For Base:
For the Base
Ingredients
- 1/2 cup Greek Yogurt
- 1/2 cup Cottage Cheese
- 1/2 cup Almond Milk
- 2 T Honey or 1 packet stevia
- 1 tsp Vanilla Extract
Instructions
-
Blend all ingredients together, and split mixture into 1/2 cup amounts (3 in total)
Making the different flavors:
1) With one 1/2 cup of mixture, blend in 6 big strawberries
2) With one 1/2 cup of mixture, blend in 1/2 cup blueberries
3) With the last 1/2 cup mixture, leave as the plain vanilla flavor.
Directions: After having the three different mixtures blended, take the strawberry mixture, and pour into mini muffin molds (filling about 1/2 full). Take some of your plain vanilla mixture, and fill the other mini muffins molds, filling 1/2 full (this recipe makes 24 in total). Freeze for at least 30 minutes. Next, pour the leftover vanilla mixture over the molds with the strawberry mixture (now frozen) until full. Take the blueberry mixture, and pour over the remaining molds that are already 1/2 filled and frozen. Freeze until set, about 30 minutes. Enjoy! Store in freezer:)