i read a recipe for strawberries and cream freezer bars.
it called for cream.
so i googled the name of the recipe + “yogurt” for a healthier version of the recipe, assuming someone had sorted one out.
here’s my version. it’s gluten-free because my best friend is coming to town in a week, and he’s gf.
haven’t tried it yet. i’ll try it next week and post an update! or… YOU should try it and let me know if it’s any good!
1c or a little more pecans (or your favorite nut)
butter or margarine
a few drops molasses
3/4 c brown sugar or your favorite sweetener
2c gf flour
(instead of this crust, you can crumble any cookie you have around. or graham crackers. or whatever.)
2 egg whites
lots of strawberries (2c? more?)
1 c plain or vanilla greek yogurt, or vegan yogurt, or coconut milk
sweetener of your choice (optional)
a little cream cheese (optional)
preheat oven to 350.
first, grind or chop pecans into approximately the size of prepackaged “chopped nuts”
(hand-chopping is not hard. use a knife or a nut-chopper. a food processor will get the work done in a few seconds. or buy them pre-chopped. whatever you like. just get ‘em small!)
combine them with the rest of the “crust” ingredients.
grease a cookie sheet, form one giant cookie 1/4 or 1/2 in thick, and bake for 15 minutes, then crumble. set aside.
while it is baking, beat the egg whites until soft peaks form. gradually add sweetener and yogurt. beat in the juice of 1 lemon and yogurt. fold in strawberries.
line a walled baking dish with half of the crumbled cookie. this will be the crust. pour the filling in second. third, top with the leftover cookie crumbles and some extra nuts if you like.
let freeze four hours or overnight before eating.
i adapted this from the sweetsonian