Are you looking for a summer treat and a way to get the family involved in the kitchen? I found it or I should say Christy found it, made it, and brought it to school to see what we thought and I loved this recipe. So here they are for you to try with the kids. They will love them! The recipe is right off the box of Nabisco Honey Grahams. It’s a healthy substitute for ice cream sandwiches since they are made with yogurt and fresh fruit. I used tart raspberries and bananas which really needed a sprinkle of sugar or a dab of honey to add some sweetness. Just to give you a heads up here, the end product is not going to be a nice creamy texture. It’s fruit and yogurt mixed by hand so it will be a little icy. Be sure to let them thaw a good 5 minutes before serving. Very refreshing!
Use your imagination. Using chocolate grahams with strawberry and banana would be a fabulous combination. Even better what about some rip Georgia peaches mixed with the creamy yogurt. Choose fruits that your family will enjoy and have fun with it. Enjoy!
Here’s how to arrange the bars in the pan.
Banana-Berry Frozen Yogurt Bars from Nabisco
Yield: 21 servings ( 50 calories each)
- 1 banana
- 1 cup of sliced fruit of your choice, strawberries, blueberries, peaches, etc.
- 10 1/2 Honey Grahams, broken into quarters ( 42 rectangles)
- 1 cup vanilla nonfat Greek-style yogurt
- 1 cup thawed frozen reduced-fat whipped topping
- Line a 9- inch square pan with foil extending over sides. Make sure that you press the foil tightly into the sides. This will ensure that the crackers fit in the pan properly.
- Arrange half the graham cracker in 3 rows of 7 pieces each on the bottom of the pan.
- Pulse fruit in the blender or use an immersion blender. The fruit should be chunky. Taste your fruit if it seems really tart add a little sugar or honey.
- Place fruit in a medium bowl with yogurt and whipped topping.
- Stir together.
- Spread the mixture over the graham crackers.
- Top with the remaining graham pieces aligning over graham pieces on bottom layer
- Freeze 4 hours.
- Using foil handles lift from pan.
- Cut between grahams into 21 bars. I found that I had to let the bars stand for about 10 minutes before I could cut them, but they had frozen overnight.
- Let them stand for 5 minutes before serving.
- Store leftovers in a ziplock bag in a single layer.
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