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Instructions. Divide the granola between 24 mini muffin cups. Add a spoonful of strawberry yogurt to one half of each cup. Add a spoonful of blueberry yogurt to the other half. Use a knife to swirl the two flavors together without overly mixing (you want to still see the two colors).

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3/4 c. little chocolate chips (mini chips if strawberries are used) In a large bowl, combine condensed milk. Add pudding mix. Beat well and chill 5 minutes. Whip cream until firm, then fold into pudding. Spoon 2 cups into 3 quart glass serving bowl. Top with half of cookies, fruit, chocolate (if used). Then layer on remaining pudding.

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Preheat the oven to 350 °F (180 °C). Place all filling ingredients in a bowl and toss until combined. Then add the filling to a 9x13 inch baking dish. 6 cups frozen mixed berries, ¼ cup brown sugar, 2 tablespoons cornstarch. Next, add all topping ingredients to a bowl and mix with a spoon until combined.

Berries Free Stock Photo Public Domain Pictures

mini chocolate chip. Combine milk, water, and pudding. Mix well. Let chill for 5 minutes. Add cool whip to mixture and mix well. Layer vanilla wafers, pudding mixture, sliced strawberries, and chocolate chips. This is a great summertime desserts. I got the recipe from a coworker. I have used different fresh fruits and more than one.

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All you need to make this healthy and delicious treat is Clover Greek Yogurt, your favorite berries, and a silicone ice cube mold. My three boys love the flavors of Vanilla Clover Greek Yogurt paired with strawberries and blueberries, so that's what we used to create this batch of frozen yogurt berry bites. Simply add the fruit to the ice.

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Place cooled chia jam into ice trays. Top with Berry Crisp granola and freeze for at least 1 hour to overnight. 4. Melt chocolate. 5. Remove bites from the freezer and take them out of the ice tray. 6. Dip the berry bites into the chocolate mixture. Top with additional chia jam, granola and sea salt.

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Prep: Line a baking sheet or plate with parchment or wax paper. Dip: Place a berry on a toothpick and dip in the yogurt. Set on the parchment paper in a single layer, and repeat until all the berries are dipped. Freeze until solid, about 1 hour. Store: Eat immediately or transfer to an airtight container and store in the freezer.

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Step 1: Preheat the oven and grease your mini muffin tin. Open the crescent rolls up and roll out on counter then cut into 24 equal pieces. Step 2: Place one crescent square in each muffin hole, pressing it down in the center. Step 3: Cut your Brie cheese into cubes and place one cube in each muffin cup.

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Preheat the oven to 375°F and line a baking sheet with parchment paper. To a medium bowl, add cream cheese, sugar, and lemon juice. Using a handheld mixer, mix until creamy. Separate crescent rolls along the perforated edges. Place each triangle of dough flat on the parchment-lined pan.

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In a medium bowl, combine the almond butter, honey, coconut oil, and vanilla extract. Stir until smooth. Pour the wet ingredients over the dry ingredients and stir until well combined. Stir in the dried blueberries. Roll the mixture into small balls. Store the energy bites in the refrigerator for up to 2 weeks.

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Instructions. In a small mixing bowl, gently mash the raspberries and blackberries with a fork until chunky. Then add the yogurt and almond milk, and mix until combined. Add the yogurt mixture to the ice cube trays and freeze for about 3 hours or until the yogurt is completely frozen.

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Combine the yogurt and berries in a small bowl. Then place into a silicone mold or mini muffin pan. Wipe the top clean to remove any excess yogurt with a damp paper towel. You can also place the yogurt in a zip top bag and cut off the tip to make it easier to fill the cups. Freeze for 3 hours, or until frozen.

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Instructions. In a small bowl, whisk yogurt, honey, and vanilla. Add berries evenly to silicone molds, top with yogurt mixture. Freeze for 3-4 hours. (DOUBLE or TRIPLE this recipe and keep plenty of treats ready-to-eat in the freezer sealed ) Keep frozen, best ejoyed within 6 weeks.

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Instructions. Line a muffin tin with silicone or paper cups. Pour yogurt into each cup then smooth the tops. Add 2 to 3 pieces of fresh fruit to the top. Sprinkle with granola. Lightly cover and freeze for 2 hours or until frozen through. When ready to serve, peel off the liner and enjoy!

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Set aside. In a large microwave-safe bowl, microwave jam until softened, about 30-45 seconds on high. Stir in frozen berries, 1/2 cup sugar and cornstarch. Score the rectangle of pie crust on the baking sheet into 2" x 2" squares. Spoon berry mixture into the center of each square. Brush a small amount of egg on the scored lined of each.

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In a medium bowl, mix together yogurt and honey. Spoon 2 tablespoons into each muffin cup, covering the crust. Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and allow to set at room temperature for 8-10 minutes.