True, more of a dessert than a snack. How about a treat? Anyway, the kids loved it + it took no time at all to make + a serving of fruit = winner.
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
Pinch freshly ground nutmeg (optional)
1 tablespoon butter
2 medium apples, peeled, cored, and chopped
Vanilla frozen yogurt
In a small bowl, mix together the maple syrup, cinnamon, and nutmeg (if desired). Set aside.
Heat a saute pan over medium heat. Add butter to pan and allow to melt. When butter starts to sizzle, add apples and stir to coat. Then add the maple syrup mixture and stir again. Cook the apples until they turn soft (approximately 5 minutes, depending on the size of the pieces).
Allow the apples to cool until they are warm instead of hot. Scoop frozen yogurt into small bowls, top with one quarter of the apples, and serve.
Note: In the picture above, I used pumpkin ice cream as my children selfishly ate all of the frozen yogurt before I had a chance to take a picture. Guess who got to eat the pumpkin ice cream version after the photo shoot? Yum.
Yield: 4 servings
Prep-time: 10 minutes
[donotprint]Yes, we have a jar of petro-chemical based “cherries” lurking in our pantry. No, I am not ashamed. Unsurprisingly, my “testers” consumed these with glee. Next time I might need to put a bit of whipped cream around the base of the ice cream.[/donotprint]
1 banana, peeled and sliced
1/2 cup chocolate frozen yogurt
1/4 cup crispy brown rice cereal
2 teaspoons rainbow sprinkles
2 maraschino cherries (optional)
Cover the bottom of two shallow dishes with the banana slices. In the center of each bowl, place ¼ cup frozen yogurt. Sprinkle with 2 tablespoons cereal and 1 teaspoon sprinkles. Top with a cherry (if desired).
Yield: 2 sundaes
Prep time: 5 minutes
Note: Cherries could be replaced with a dollop of strawberry jam or just a plain ol’ strawberry.
[donotprint] These are bit more time-intensive than I’d like. But I managed to make them with a house full of my own kids and some guests running around today. The only part that required much thought was making the chocolate mixture and then all I had to do was check on them in the freezer a couple times, and viola I had an extremely well-received afternoon snack.[/donotprint]
3 tablespoons nut butter (such as peanut or almond)
1/4 cup semi-sweet chocolate chips
1 1/2 cups crispy brown rice cereal
1 1/2 cups vanilla frozen yogurt, slighly softened
In a small saucepan, stir the chocolate chips and nut butter over medium low heat until smooth. Remove the chocolate mixture from heat. Add cereal to saucepan and stir with a rubber spatula until well coated.
Divide the cereal mixture between the cups of a muffin pan (preferably silicone for easier removal). Each muffin cup should be approximately 1/2 full. Cover and place in freezer for 30 minutes or until hard.
Fill the remaining half of each muffin cup with the vanilla frozen yogurt. Do not mound the yogurt; rather keep it somewhat level. Place the muffin pan back in freezer and allow yogurt to refreeze for approximately one hour or longer.
To serve, carefully dislodge frosties from the muffin pan using fingers or a knife to loosen the edges.
Makes approximately 8 frosties.
Note for Young Ones:
Right out of the freezer, these treats can be a little tough to eat. If your kids are on the small side, let them thaw for a minute or cut them up for them. In addition, roughly break up some of the rice cereal with a metal spoon as you are coating it with the chocolate mixture. That way it might be less likely to be rough on your little one’s mouth.