MIXED BERRY FROZEN YOGURT TREATS (PALEO)
Now that temps are pushing the 80’s, I’m ready for all the refreshing chilled treats! These Mixed Berry Frozen Yogurt Treats are the perfect cooling snack for those hot afternoons. I imagine this is what you’d get if frozen yogurt and berry pie had a baby… pure deliciousness! Don’t worry, they may taste like a decadent dessert, but they’re low in sugar and carbs, high in protein and fiber, and full of antioxidants and healthy fats.
Collagen recommendations
For extra collagen protein plus joint health and beauty benefits, I added some Vital Proteins Mixed Berry Collagen. Omitting it will reduce the protein content by about 4 grams per serving, unless you substitute about 80 grams of whey, casein, or plant-based protein into the recipe (40 grams per layer). If you do add another protein powder, I would recommend using vanilla or another complementary flavor like blueberry muffin.
Making the almond flour crust
For the crust, I combined almond flour, dates, and enough water for everything to stick together. Super simple and so good! The dates can be substituted for three tablespoons of maple syrup if you prefer.
Making the berry filling
I separated the berry filling into two layers: a raspberry one and a blueberry one, but you can skip that step and blend all the filling ingredients into one layer if you like! I just did it because it looks pretty 😉 If you’re Paleo, substitute the nonfat plain Greek yogurt for a Paleo-approved coconut yogurt or make your own! I added some almond butter to the blueberry layer and some cashew butter to the raspberry layer, just for added thickness and decadence. You can leave these out to reduce the fat content, especially if using coconut yogurt, which is already higher in fat.
Sweetener substitutions
For extra sweetness without the added sugar, I used Pyure Organic Stevia Blend, a calorie-free blend of stevia and erythritol. A virtually identical substitute would be Truvia Natural Sweetener. If you substitute baking stevia, granulated erythritol, or granulated sugar like coconut sugar, you may need up to twice as much (one cup) to achieve the same level of sweetness. If using stevia extract or drops, please refer to the brand-specific conversion chart. Maple syrup or honey can also be used to taste.
Oh by the way, my leather watch is from Daniel Wellington… and you can use my code NOEXCUSES for 15% off at checkout 😉
Now, here’s the printable recipe for these Mixed Berry Frozen Yogurt Treats. I’d love for you to rate this recipe and/or comment below if you try it!
This post contains affiliate links.
Mixed Berry Frozen Yogurt Treats (Paleo)
Ingredients
Crust
- 1 cup almond flour
- 1/3 cup 50g pitted dates
- 1-3 tbsp. water as needed
First layer
- 1 1/2 cup plain nonfat Greek or coconut yogurt*
- 1 cup raspberries fresh or frozen
- 1/4 cup creamy cashew butter*
- 3 scoops Vital Proteins Mixed Berry collagen peptides* optional
- 1 tbsp. calorie-free sweetener* optional*
Second layer
- 1 1/2 cup plain nonfat Greek or coconut yogurt*
- 1 cup blueberries fresh or frozen
- 1/4 cup creamy almond butter*
- 3 scoops Vital Proteins Mixed Berry collagen peptides* optional
- 1 tbsp. calorie-free sweetener* optional
*See blog post above for substitutions.
Instructions
- Add crust ingredients to a blender or food processor and blend/process until a sticky mixture forms. Add a tablespoon or more of water if mixture is too crumbly.
- Divide crust mixture by rounded tablespoons into twelve lightly greased wells of a muffin tin, then press down with your fingers.
- Blend ingredients for the first layer until smooth, then divide between muffin wells with a spoon.
- Blend ingredients for the second layer until smooth, then divide between between wells over crust and first layer.
- Tap muffin tin on counter to get rid of any bubbles, and top with berries for decoration if desired. Place tin in freezer for 2 hours, then use a plastic knife to remove treats when ready to eat. You can melt some white chocolate over top for an even more decadent treat (not included in nutrition)!
- Store leftovers in the freezer and thaw in the microwave for 10-15 seconds when ready to eat.
Notes
Also in Blog
CHOCOLATE PEANUT PROTEIN CANDY BARS (VEGAN)
PUMPKIN CHIP PROTEIN BREAD (GLUTEN FREE, DAIRY FREE)
This Pumpkin Chip Protein Bread has a rich, tender texture full of pumpkin spice and chocolate chips (no dry protein bread here). The kids and I can't get enough! Best of all, it's gluten-free, dairy-free, nut-free and easily made egg-free and vegan.
