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When temperatures soar, it’s likely you’ll have an appetite for anything that will help you keep your cool. But dig into too many pints of rocky road and there is a good chance you will emerge from flip-flop season minus your bikini body. Not all frosty treats are off the summer menu, though. These frozen yogurt cups play by the nutritional rules and taste great, too. They deliver a source of antioxidants, protein-rich dairy, whole-grain goodness and healthy fats all at once.
Makes: 6 servings
Ready in: 20 minutes (not including freezing time)
- 1 cup quick-cooking oats
- ¼ cup finely chopped almonds
- 3 tablespoons honey
- 2 tablespoons melted coconut oil
- ½ teaspoon cinnamon
- 1 cup plain 2% Greek yogurt
- ¾ cup blueberries
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- In large bowl, combine oats, almonds, honey, coconut oil and cinnamon. Press the mixture into six standard-size silicon or paper-lined metal muffin cups.
- Place yogurt, blueberries, lemon zest, vanilla and pinch of salt in blender container and blend until smooth. Top oat mixture with blueberry mixture. Place pan in freezer until blueberry topping is frozen solid, about two hours. Unmold cups and return them to freezer in an airtight container until ready to eat.
- Before eating, let frozen yogurt cups stand at room temperature for a few minutes to soften.
Nutrition Facts (per serving): calories 192, fat 9 g, sodium 23 mg, carbs 23 g, fiber 3 g, sugar 12 g, protein 7 g
What Makes This Great?
- Mind control: Blueberries are full of potent antioxidants shown to help keep your brain in tiptop shape.
- Culture craze: On top of its payload of protein and bone-strengthening calcium, Greek yogurt is home to beneficial bacteria that may aid in your fat-loss pursuit.
- Take it to heart: Whole-grain-based snacks may earn you extra birthdays. Researchers at the Harvard School of Public Health found that a daily serving of whole grains like oats can significantly slash the risk for heart disease.
- Fat chance: Avoid the temptation of using fat-free yogurt. A little bit of fat makes for creamier fro-yo. Besides, emerging research suggests that dairy fat is not nearly the dietary villain it was once made out to be.