Laura Jacob, registered dietitian, joins the Morning Show and in this week’s Food Facts, she is making some frozen yogurt bars.
Makes 8 servings
1 ½ cups low-fat plain Greek yogurt
2 tablespoons honey
3 tablespoons finely chopped unsalted almonds
½ cup finely diced mango
½ cup blueberries
1/4 cup finely diced strawberries, gently blotted on paper towel
In a medium bowl, whisk together the yogurt and honey until thoroughly combined. Gently combine the fruit. Gently stir into the yogurt mixture approximately ¾ of the fruit mixture and 2 tablespoons of the nuts, leaving 1 tablespoon of nuts aside and ¼ of the fruit aside for topping. Line a 13 x 9 baking dish with parchment paper. Spread the mixture evenly over the parchment paper. Sprinkle the remaining nuts evenly over the top and press in gently. Sprinkle the remaining fruit over the top and press in gently, to ensure contact with the yogurt mixture. Cover the dish with plastic wrap or foil and freeze for 4-5 hours or overnight. At serving time, gently lift the parchment paper from the dish and transfer to a cutting board. Cut into 8 bars and serve immediately. It begins to melt 15 minutes after being removed from the freezer.
Nutrition information per serving (makes 8 servings)
2 g fat
0.5 g saturated fat
15 mg sodium
8 g carbs
4 g protein