My boys love dessert.
Every evening after dinner, they’ll ask, “Can I have a dessert, Mama?”
I’m always conflicted. I don’t see harm in having a small sweet after dinner because I want my boys to learn moderation, and I don’t think it’s all bad to have a controlled treat once a day. On the flip side, they’ve gotten in the habit of needing a sweet after dinner, and this really isn’t the healthiest thing, either.
For now, the treat remains, but if I can make it a healthier option, I’m all for it.
They generally like ice cream or another frozen treat like that. This recipe is much healthier than ice cream, and I feel better about them eating it in the evenings after dinner!
1 1/2 cups oats
1/4 cup almonds, crushed
2 Tbs coconut oil, melted
1 cup plain Greek yogurt
1 cup sliced strawberries, raspberries or blueberries
Line a mini-muffin tin with paper liners.
Pulse oats and almonds 2 or 3 times in the bowl of a large food processor. Add coconut oil; pulse until coarse clumps form.
Press a small spoonful of the crust into each paper liner. Top with the Greek yogurt, and then top with the berries.
Place tray in the freezer and freeze until set.
Store in the freezer.
Nutritional Information: Calories Per Serving: 86, Calories from Fat: 39, Fat: 4 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 1 mg, Sodium: 6 mg, Potassium: 93 mg, Carbohydrates: 9 g, Fiber: 1 g, Sugar: 1 g, Protein: 4 g.
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