Sometimes it is hard to tell the difference between breakfast & dessert. Think pancakes with fruit compotes & whipped cream on top, fancy muffins, danish & croissants, stuffed French toast . . . all those popular breakfast items on restaurant menus that can end up being more decadent than dessert. While I still love all these things, I indulge in them only on special occasions. I now try to eat a healthy balance of protein (eggs, nuts or yogurt) and fiber (fresh fruit or whole grains) to kick start the day.
This pop is both breakfast and dessert. Since they are made ahead of time, it’s the perfect grab & go breakfast or refreshing, hot weather snack. They hit the spot when it is scorching hot outside, any time of day. The Greek yogurt, milk & nut butter provide a healthy dose of protein with a touch of fiber, while the honey & vanilla add desired sweetness. Eating this first thing in the morning reminded me of my high school days when I would eat Rocky Road Ice Cream for breakfast. This is way better for me, whether it’s breakfast or dessert.
Honey & Nut Butter Frozen Yogurt
Honey & Nut Butter Frozen Yogurt (adapted from thekitchn.com)
Makes 3 cups of base
Ingredients:
- 2 cups plain Greek yogurt
- 2/3 cup milk
- 1/3 cup almond butter (or another nut butter)
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Place all the ingredients in a large bowl and whisk them until the mixture is completely smooth.
Mix all the ingredients thoroughly to create the base.
Divide the mixture among ice pop molds and insert the handles for the “cone” version, or between plastic 4 – 8 ounce containers with lids for the “dish” version. Freeze the pops until they are completely solid, about 6 – 8 hours.
Pour the mixture into pop molds . . .
. . . or into individual serving cups.
To serve the pops, run the molds briefly under running hot water until the pops loosen from the molds. Allow the dish versions to warm up slightly at room temperature before serving.
Creamy, delicious & refreshing!
A frozen, healthy breakfast or dessert is perfect for the warm days of summer! ~Linda
Honey & Nut Butter Frozen Yogurt (adapted from thekitchn.com)
Makes 3 cups of base
Ingredients:
- 2 cups plain Greek yogurt
- 2/3 cup milk
- 1/3 cup almond butter (or another nut butter)
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Place all the ingredients in a large bowl and whisk them until the mixture is completely smooth. Divide the mixture among ice pop molds and insert the handles. (The mixture can can also be poured into plastic 4 to 8 containers with lids for those who prefer a dish of “ice cream” to a “cone”.) Freeze the pops until they are completely solid, at least 8 hours.
To serve the pops, run the molds briefly under running hot water until the pops loosen from the molds. Allow the dish versions to warm up slightly at room temperature before serving.