Yogurt Bark

Ingredients:

  • 3/4 cup (175ml) Frozen mango cubes thawed
  • 3 tbsp (45ml) Water
  • 1 1/2 cups (375ml) Vanilla Greek yogurt
  • 6 – 8 Large strawberries diced
  • 1 handful Pumpkin seeds
  • 1 handful Unsweetened coconut strips

Directions:

Step 1
Mix together the mango cubes and water. With an immersion blender, purée until smooth and evenly combined.

Step 2
Line a baking sheet with parchment paper.

Step 3
Spread the yogurt in a layer approximately one centimetre thick.

Step 4
Pour the fruit purée over the yogurt. With the tip of a knife, marble the mixture using circular motions.

Step 5
Sprinkle with toppings: strawberries, pumpkin seeds and coconut strips.

Step 6
Place in the freezer until the yogurt is completely frozen, about two hours.

Step 7
Break the bark into pieces and enjoy! The bark can be stored in the freezer.

Frozen Yogurt-Dipped Berries

Ingredients:

  • 2 cups (500ml) Vanilla Greek yogurt
  • 1 cup (250ml) Strawberries washed and dried
  • 1 cup (250ml) Blueberries washed and dried

Directions:

Step 1
Place a parchment lined baking sheet in the freezer for 15 minutes.

Step 2
Pour yogurt into a medium sized bowl. Using a fork or a toothpick, dip your berry into the yogurt and place on a parchment lined baking sheet in one layer. Repeat until all of the yogurt and berries have been used, making sure the berries are not touching each other on the sheet.

Step 3
Place in the freezer for at least two hours.

Step 4
Serve or place in a re-sealable bag for easy storage and snacks as needed. Let sit out for 5 minutes before serving.

Lightened – Up Guacamole and Chips

  • Cooking time: 10 to 15 minutes per batch of tortillas
  • Preheat oven to 350°F (180°C)

Ingredients:

  • 2 Ripe Avocados, peeled and mashed
  • 1 Tomato, chopped (optional)
  • 1 Glove garlic, minced (or 1/2 tsp garlic powder)
  • 1/2 cup (125ml) Fat-free plain yogurt
  • 1/3 cup (75ml) Tomato salsa
  • 2 tbsp Chopped green onion (optional)
  • 2 tsp Freshly squeezed lemon juice
  • 1 tsp Ground cumin
  • 1 tsp Chili powder
  • 8 to 10 Multigrain or whole wheat tortillas

Directions:

Step 1
In a large bowl, combine avocados, tomato (if using), garlic, yogurt, salsa, green onion (if using), lemon juice, cumin and chili powder.

Step 2
In batches, place tortillas directly on the middle rack of preheated oven and toast, turning once, for 10 to 15 minutes or until golden brown and starting to crisp (check periodically to make sure they are not getting too brown). Let cool on a wire rack, then break into dipping-size pieces.

Step 3
Serve guacamole in a dish, surrounded by toasted tortilla chips.

Quick and Easy Hummus

Ingredients:

  • 1 can (19oz/540ml) Reduced sodium chickpeas, drained and rinsed
  • 1/4 cup (60ml) Tahini (sesame seed paste)
  • 1 tsp Ground cumin
  • 1/4 cup (60ml) Sodium reduced vegetable broth
  • 1/2 tsp Grated lemon rind
  • 1 tbsp Lemon juice
  • 2 tbsp water (or more as desired)
  • 1 Clove garlic, minced

Directions:

Step 1

In a food processor bowl, combine chickpeas, tahini and cumin. Pulse until coarse. Add broth, lemon rind and juice and water, adding more as necessary to make a smooth textured hummus. Whirl until very smooth. Stir in garlic.

Step 2

In batches, place tortillas directly on the middle rack of preheated oven and toast, turning once, for 10 to 15 minutes or until golden brown and starting to crisp (check periodically to make sure they are not getting too brown). Let cool on a wire rack, then break into dipping-size pieces.

Step 3

Serve guacamole in a dish, surrounded by toasted tortilla chips.

Chocolate dipped Clementines

Ingredients:

  • 3/4 cup bittersweet or dark chocolate chips
  • 6 clementines, peeled and separated into segments
  • Coarse Sea Salt (optional)

Directions:

Step 1

Line a large baking sheet with parchment paper.

Step 2

Melt the chocolate in a microwave-safe bowl on high power in 20-second increments until melted and smooth, about 1 minute.

Step 3

Dip half of each clementine segment into the chocolate, shaking off any excess, and transfer to the prepared baking sheet. Sprinkle with a pinch of salt, then refrigerate until the chocolate hardens, about 10 minutes. Enjoy!