Desserts

Frozen Yogurt Parfaits

FROZEN YOGURT PARFAITS

Ingredients:
1.5 cups granola
1/4 cup all-natural peanut butter
3 Tablespoons honey
4 containers 4% @siggisdairy (can use any flavors or brand of choice; need total of ~2 cups)
1/2 cup fresh berries (can use any berries of choice)

Instructions:
Heat peanut butter and honey in microwave for ~30 seconds, or until melted. Add granola to honey-nut mixture and stir to combine. Spoon granola mix evenly into 12 lined muffin cups, pressing firmly into the bottom. I used silicone muffin tins for this and it worked really well to pop them out once frozen. Scoop yogurt on top of each cup until full (about about 1/4 cup of yogurt per spot). Press fresh berries into the top of yogurt. Cover and freeze for 2 hours or until firm. Remove from freezer and let sit for 3-5 minutes to slightly thaw. Remove from muffin liner, and enjoy!

Note:
If you're a family who needs this peanut-free, swap out the peanut butter to an almond or cashew butter and choose a granola that's peanut free! Or, use a nut-free butter like SunButter or the Sneaky Chef's No Nut Butter.

Peanut Butter Chocolate Chip "Nice Cream"

Peanut Butter Chocolate Chip "Nice Cream"

Ingredients
2 frozen bananas, sliced
1/3 cup all-natural peanut butter
1 container @siggisdairy 4% vanilla yogurt
1/2 cup whole milk
1/4 cup mini chocolate chips

Instructions
Add bananas, peanut butter, Siggi's yogurt and milk to blender. Turn on until all banana bits are blended in. Transfer to a plastic container (I used one from @tovolous). Add chocolate chips and stir in. Freeze for 30-45 minutes then serve for a soft-serve style scoop. For a more firm nice cream consistency, stir (making sure the chocolate chips didn't all sink to the bottom) and refreeze for an additional 15-30 minutes.

NOTE: If frozen overnight, allow to sit for 20-30 minutes at room temp or microwave at 50% in 30 second increments until scoopable. Enjoy!

Pina Colada Froyo in a Pineapple Shell

Pina Colada Froyo in a Pineapple Shell

Ingredients
1 ripe pineapple
2 5-oz containers 2% coconut @siggisdairy
1 frozen banana
1/4 cup coconut cream

Instructions
Slice pineapple in half with peel still on. Inside each half, score pineapple to remove flesh and the core (see an example in my story). Once all the inside is removed, place pineapple pieces in a blender with yogurt, banana, and coconut milk. Blend until well combined and mixture is completely smooth. Pour into pineapple half then freeze for 1-1.5 hours or until firm. Add little baby spoons (just like the pineapple sorbets have in stores) and let lots of little hands dig in!

Blueberry Froyo Bars

Blueberry Froyo Bars

Ingredients
1 pint fresh blueberries, washed
1-2 Tablespoons blueberry jam (brand of choice; we used a local one)
2 cups @siggisdairy plain yogurt

Instructions
Put berries and jam in a small saucepan. Heat on low, stirring occasionally until juices start to seep out of berries and jam mixes in. Let cool. Once room temperature, gently fold in Siggis. Spoon into popsicles molds. Put popsicle stick in/base on and snap to seal. Freeze overnight or until firm. Enjoy!

Frozen Monkey Tails

I am so excited to pair up with Days with Grey and the Mama Workshop for this summertime reading series that encourages you to cook with books!

As an extension to their book boxes, we are now adding on a fun thematic recipe that you and your kids can create after you read the monthly book.

This month, we featured the classic book, "Caps for Sale" (affiliate link). Reading this book would not be complete without a fun, frozen take on monkey tails.

Frozen Monkey Tails

Ingredients:

4 whole bananas

8 popsicle sticks

1-2 Endangered Species Dark Chocolate Chimpanzee Bars (72% dark cocoa)

1/4 cup chocolate sprinkles or cacoa nibs

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Instructions:

1. Line a cookie sheet with parchment paper, then cut bananas in half crosswise and peel each half. Place on lined cookie sheet.

2. Using popsicle sticks, gently insert popsicle stick into the cut end of each banana. Return to lined cookie sheet and continue to do this with each banana half. When finished, transfer baking sheets with bananas into the freezer for 2-3 hours, or until frozen.

3. Break chocolate bar into pieces. Heat in a glass bowl for one-minute. Stir with a silicone spatuala, then return to microwave to heat in 15 second intervals until chocolate is melted. Stir between each interval to ensure chocolate is evenly heated.

4. Remove cookie sheet from freezer. Using a silicone spatula, gently cover frozen banana halves with chocolate. One chocolate bar will be enough to drizzle all eight halves. For a little more decadence, two bars will fully cover all eight banana halves.

5. Immediately after covering each banana half with melted chocolate, gently sprinkle sprinkles, cacao nibs, or other toppings of choice* onto chocolate banana. Return covered banana to lined cookie sheet until chocolate has hardened. Enjoy immediately or return to the freezer until ready to eat!

*Get creative with toppings! Try coconut flakes, slices almonds, or crushed peanuts (avoid as a choking hazard depending on age of child). In order to make this recipe safe for the nut-free child, we chose to use chocolate only.

 

Links to Products Used:

Please note the following are affiliate links. None of these cost more to you to use, but by ordering through the links below, it does give Veggies & Virtue a little financial love to keep after my mission! For more info, please visit my privacy page.

A Note to You and Your Little Monkeys

These chocolate-covered bananas on a stick are sure to be a fun addition to any summer day. So be sure to also check out the book boxes on Beth and Lu's sites also! This can become a engaging and edible activity for you and your littles to enjoy all month long.

If you and your kiddos make these frozen monkey tails or a book box, we would love for you to share! When you post your picture, just be sure to tag me (@veggiesandvirtue), Lu (@themamaworkshop), and Beth (@dayswithgrey) on Instagram. It will be fun to see everyone's creations!

If you are curious how to get even more use out of this classic kid's book, be sure to check out Days with Grey and The Mama Workshop for their monthly book boxes ideas. They are experts at getting kids involved with story=telling and reading stories in a way that helps our preschoolers with kindergarten-readiness (something I know nothing about!). I just love the ideas they share this month for "Caps for Sale."

To get more info on how to do this cute activities below, click here for Days with Grey's pom pom stacking activity or click here for The Mama Workshop's wooden peddler activity!

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