It's still pretty warm outside and there’s plenty of time to enjoy these easy summer snacks, perfectly crafted for kids with dairy-free yogurt as the base.
It all starts with organic almonds, which are grown on fourth-generation family farms in California’s sunny San Joaquin Valley. The AYO team love and nurture their almonds, and then turn them into scrumptious, dairy-free yogurt blended with organic fruit or vanilla. The result is luscious, probiotic-rich yogurt. Enjoy!
Granola & Yogurt Breakfast Popsicles
Ingredients:
1 1/4 cups AYO Strawberry Yogurt
1/2 cups chopped fresh berries (strawberries,
blueberries, raspberries, blackberries)
4 teaspoons pure maple syrup, divided
1 teaspoon vanilla extract
6 tablespoons large granola crumbles
Makes 6 servings
Instructions:
1. Stir yogurt, berries, 2 teaspoons maple syrup and vanilla together in a medium bowl.
2. Divide among six 3-ounce popsicle molds.
3. Stir granola and the remaining 2 tablespoons of maple syrup together in a small bowl.
4. Top each popsicle with 1 tablespoon of the granola mixture.
5. Insert popsicle sticks and freeze overnight.
To make ahead: Store popsicles in the freezer for up to 1 week.
Equipment Required: Six 3-ounce popsicle molds
Inspired by @eatingwell
AYO Covered Pretzels
Ingredients:
1 cup AYO Vanilla Yogurt
3 cups powdered sugar
1 bag of pretzel twists
Sprinkles & food coloring optional
Instructions:
1. Gently mix yogurt and powdered sugar until fully combined.
2. Add pretzels to yogurt mixture and toss until fully coated. Use a fork to remove yogurt covered pretzel on top of a parchment paper lined baking sheet.
3. Chill in the freezer (not fridge) for at least 3 hours or overnight.
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