Fro Yo Duos – Frozen Greek Yogurt Treat

Fro Yo Duos - Frozen Greek Yogurt Treat -- A Pinch of Joy

Fro Yo Duos - Frozen Greek Yogurt Treat -- A Pinch of Joy

It’s been hot and humid the last several days.  Something cold and quick is very appealing for snack or a light little dessert.  Healthy besides is even better.  These Frozen Yogurt Duos fill the bill, with a combination of yogurt flavors and a light crust.  So easy to make, the kids can do it!

Crush the cereal by filling your measuring cup and then pressing down tightly.  Repeat until you have one cup crushed cereal.   Melt the butter in the microwave – about 20 seconds works in my microwave.  Mix the two together in a small bowl.  When mixed divide evenly amongst twelve cupcake liners placed in regular sized muffin tin cups and press in firmly.

I pick our yogurt  by the number of carbs in a serving.   I’m looking for around ten carbs in a one serving container.  This time I used Dannon Light & Fit 80 calories Greek yogurt.  They are nice and thick and will stay on their side of the cupcake wrapper. You end up with a pretty to see division and you can savor each flavor, as Wheels says.  Dannon didn’t have a key lime so I used another brand which was not as thick.   Some other brands with lower carb counts are Yoplait Greek 100 calories, Great Value Light, Carbmaster and Kroger.   Just be aware that different flavors of Greek yogurt can have varying carb counts even in the same brand,  so be sure  to check them out before buying for the first time.  Not counting carbs?  Then you have free range of all the flavors to mix anyway you want!   If you have difficulty with the thickness of Greek yogurt eaten out of the cup – it’s not an issue when the yogurt is frozen!  It’s a plus — creamy goodness frozen.

Fro Yo Duos - Frozen Greek Yogurt Treat
 
Prep time
Total time
 
Creamy goodness frozen! Mix and match flavors anyway you like
Author:
Recipe type: Snack / Dessert
Serves: 12 servings
Ingredients
  • 1 cup vanilla chex cereal, crushed
  • 2 tablespoons butter, melted
  • 1 container strawberry Greek yogurt
  • 1 container Key lime Greek yogurt
  • 1 container blueberry Greek yogurt
  • 1 container orange crème Greek yogurt
  • 6 strawberries chopped
  • 18 blueberries
Instructions
  1. Line twelve muffin cups with cupcake papers.
  2. In small bowl mix crushed cereal and melted butter.
  3. Spoon a tablespoon of butter and cereal into each muffin cup and press firmly with rounded bowl of spoon.
  4. Spoon a teaspoon of strawberry yogurt into six of the muffin cups, keeping the yogurt to one side. Spoon lime yogurt into the other half of each of the six cups.
  5. Repeat for the other six cups, using blueberry and orange yogurt.
  6. Top the strawberry duo with chopped strawberries and the blueberry duo with three blueberries.
  7. Cover with plastic wrap and freeze for at least 2 hours until firm.
  8. To serve remove from pan and cupcake wrapper and let stand on serving plate or in small serving bowl for about five minutes.
  9. Store any remaining yogurt cups in resealable freezer bag or tightly sealed plastic container.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!   Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  or   pinterest    If you found this helpful or inspiring please share below!  I’d love to have you along on this journey!

Save

Related posts:

White Chocolate Blueberry Cheesecake

White Chocolate Blueberry Cheesecake -- A Pinch of Joy

White Chocolate Blueberry Cheesecake -- A Pinch of Joy

When Bytes cousin was visiting several weeks ago, she challenged him to try a recipe for White Chocolate Blueberry Dessert she thought sounded really good.  He got the ingredients and “aged” them in the pantry.  The fruit was used in another recipe but a second container was later purchased and waiting in the fridge.  Then Wheels asked Bytes last Friday if he wanted to come along for a dinner out to celebrate my birthday.  He said yes, and then committed to making a dessert for after dinner.  It was a celebratory dessert worth waiting for!

Bytes tweaked the recipe and took photos of the process – a creative bloggy birthday gift.  🙂 My sister and mister joined us for dessert later in the evening.  Their card said “I wish you a day full of smiles. . . “    That dessert was certainly smile worthy!  Oh my goodness – it was sooo good.  Creamy, crunchy, bursting with fruit. Oh so light with a delectable golden Oreo crust. Heavenly white chocolate on top.  All melded together in divine harmony.

Oreo Crust

Use food processor to crush a package of whole golden Oreo cookies into fine crumbs. Stir in melted butter and and press into 9×13 pan.  Refrigerate while preparing the rest.

Blueberry Cream Cheese Filling

Mix cream cheese layer, fold in blueberries and spread over the Oreo crust.  Place back in refrigerator.

Pudding Layer

Combine milk and white chocolate instant pudding, beating until it begins to thicken.  Spread over cream cheese layer and return to refrigerator to firm.

Whipped topping and white chocolate

When pudding layer is set, spread whipped topping over the dessert.  Top with white chocolate shavings or pieces.  Refrigerate at least 3 hours before serving.

White Chocolate Blueberry Cheesecake Slice -- A Pinch of Joy

May your day be full of smiles! 

White Chocolate Blueberry Cheesecake
 
Prep time
Total time
 
No bake light, creamy and full of sweet berries -- heavenly dessert on a golden Oreo crust. Guaranteed to make you smile!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
Ingredients
Crust
  • 1 package Golden Oreo cookies (whole cookies including filling, 36 count)
  • 6 tablespoons butter, melted
Cream Cheese Layer
  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 1 cup powdered sugar
  • 1 ¼ cup whipped topping
  • 1 to 1 ½ cups fresh blueberries (8 – 12 ounce package)
Pudding Layer
  • 1 package white chocolate sugar free instant pudding
  • 3 cups cold milk
Topping
  • 1 ½ cups whipped topping
  • 12 – 15 pieces of white melting chocolate, chopped
Instructions
Crust
  1. Use food processor to crush a package of whole golden Oreo cookies, including filling, into fine crumbs. Pour into 9x13 pan.
  2. Melt butter in small microwavable dish, about 1 minute depending on microwave. Pour melted butter into the cookie crumbs. Stir melted butter into cookie crumbs until well mixed, then evenly press into pan.
  3. Refrigerate while preparing the rest.
Cream Cheese Blueberry Layer
  1. Mix cream cheese, softened butter and powder sugar, beating well. Mix in 1 ¼ cup whipped topping.
  2. Carefully fold in blueberries.
  3. Spread evenly over the Oreo crust.
  4. Place back in refrigerator.
Pudding Layer
  1. Combine milk and white chocolate instant pudding in medium bowl. Beating until it begins to thicken, in 2-3 minutes.
  2. Spread over cream cheese layer and return to refrigerator to firm.
Topping
  1. When pudding layer is set, spread whipped topping over the dessert.
  2. Top with white chocolate shavings or chopped pieces.
  3. Cover with clear wrap and refrigerate at least 3 hours before serving.

 I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!

 

Save

Related posts:

Old Fashioned Brownie with frosting

Old Fashioned Brownies with frosting -- A Pinch of Joy

Old Fashioned Brownies with frosting -- A Pinch of Joy

A good brownie recipe means different things to different folks. This recipe isn’t strong on the chocolate, not too sweet and is more on the cake side of the equation.   I chose it first for the lower amount of sugar and make it occasionally for that reason.    Ya know – healthy brownies.

However, every time Bytes will say “this needs frosting!”   So much for reducing carbs and calories with less sugar!  Last time he even compared it to the brownie in a certain frozen dinner, which he also thinks needs frosting.  How would he know about frozen dinners in this household?  Oh yeah—those long days of painting over the past year plus.   At any rate frosting it is.  For his half of the brownies.  Not sure how he ends up with half a pan while Wheels and I get to share the remaining half.  Something about metabolism I think.  🙂  I will admit the chocolatey-ness and creaminess of the frosting add to the yummy factor, though.

Yes, this recipe calls for baking powder though most brownie recipes do not. Maybe because it is an old recipe.  I was a little anxious the first time I whisked the cocoa into the butter, but if you use a good wire whisk it only takes a moment to make it smooth like – well, like melted chocolate.   Brownie batter is very thick so you will need to spread it into the greased pan.   Let the baked brownie cool before frosting and you will save your sanity and extra cleaning.  Any and all brownies may be good right out of the oven, but they are even better if you can contain yourself so the chocolate flavors can develop while cooling.

You might also want to check out  Classic Naked Brownies (that post explains how this short series started) Chewy Chocolate Brownie   or  Cheesecake Topped Fudgy Brownies

Old Fashioned Brownie with frosting
 
Prep time
Cook time
Total time
 
A cake like brownie, easy on the chocolate and sweetness, with a rich chocolate butter frosting!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24 bars
Ingredients
  • 1 cup plus 3 tablespoons butter
  • ¾ cup cocoa powder
  • 4 large eggs OR 5 medium eggs
  • 2 cups sugar
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
Frosting
  • 6 tablespoons butter, softened
  • 2⅔ cups confectioners sugar
  • ½ cup cocoa powder
  • ½ teaspoon vanilla extract
  • ¼ cup milk
Instructions
  1. Preheat oven to 350 F. Grease 9x13 inch baking pan with butter or cooking spray.
  2. Melt butter in microwave and pour into large mixing bowl.
  3. Whisk in cocoa powder until smooth and then stir in vanilla and sugar.
  4. Add eggs until just well mixed.
  5. Add flour, baking powder and salt; again, until just mixed.
  6. Spread into prepared pan and bake at 350 for 25-28 minutes or until a toothpick inserted in the center comes out clean. Test early and do not overbake.
  7. Cool on wire rack.
Frosting
  1. Set out butter to soften before you begin making the brownies or soften in microwave for about 10 seconds.
  2. Mix cocoa powder and confectioner’s sugar together in medium bowl and cream with softened butter.
  3. Add milk and vanilla and stir until thoroughly mixed and fluffy.
  4. Spread over cooled brownies and slice into 24 2”x2” bars.
  5. Note: Frosting recipe will cut in half easily and turn out as nicely as a full batch.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!

Related posts: