I believe this is a Raspberries season and Fresh raspberries and the perfect snack for little finger plus we do a extra filling with a frozen Yogurt. this Snack are look simple but I’m sure kids would love this too
HOW TO FILL RASPBERRIES WITH FROZEN YOGURT
The amount of time you freeze your yogurt will depend on how much you freeze at once, what kind of yogurt you use, and how well your freezer works. I froze mine for about 45 minutes, but you’ll want to check on yours every 10 to make sure it doesn’t completely solidify.
Once you feel like it is frozen up a bit, but not solid, put a squeeze in each raspberry. Mine melted a fair bit while I was holding it, so you may want to freeze the yogurt just a little longer than you think necessary.Filling the raspberries is easier than it might seem. It took about 45 seconds and Done.
2 tablespoon – peanut butter, all-natural
1 tablespoon – brown rice syrup
1/2 cup – crispy rice cereal
1/4 cup – chocolate chips, dark
Line a small plate with parchment paper and set it aside.
In a microwave safe bowl or on the stove top, melt your nut butter together with the brown rice syrup. Pour the nut butter mixture over the dry mixture and gently stir until fully combined.
Using your hands, form the rice crispy into a ball or bar shape and transfer it to the lined plate.
Drizzle it with chocolate and refrigerate for 30 minutes, or until it’s firm.
Note – we didn’t refrigerate.. we ate it RIGHT AWAY!! HAHA
Note #2- the original recipe was written with protein powder as an optional ingredient. We didn’t use this.
I really love this and it is perfect for the all family member You should try these quick no-bake Snack Bites! They’re full of protein, complex carbs and great nutrition from nuts, flax and oats. We’re talking sustained energy – no sugar crashes here! Easy, freezable, nutritious … and incredibly delicious, too! ~
This Recipe Is: • Ready in 30 Minutes or Less • Freezable • Make Ahead • Vegetarian • Gluten Free •
1 cup whole, sliced or slivered almonds (to make 1/2 cup almond butter once processed) or 1/2 cup purchased almond butter
3/4 cup shredded coconut
1/2 cup quick oats
1/4 cup ground flaxseed meal
1/4 cup honey
1/2 teaspoon almond extract
1/16 teaspoon salt
2 – 2 1/2 tablespoons mini chocolate chips
1) To make almond butter, place 1 cup of almonds in a mini food processor. Process, scraping sides occasionally, until the butter is the consistency of natural peanut butter. (The exact timing for this will vary depending on your processor and on whether you begin with whole, sliced or slivered almonds.) You should end up with approximately ½ cup of almond butter.
2) Place almond butter in a medium bowl and add all other ingredients except chocolate chips.
3) Stir to combine.
4) Add chocolate chips to mixture and stir again, just until combined.
5) Using your hands, press firmly to form one-inch balls.
6) Place in air-tight container and refrigerate until serving.
Apples with sliced cheese on top. We love apples, because you can generally get them year round. Kids love them because they taste great, they are sweet, and very filling! So much fiber! Pair your apples with some cheese for that extra fat and protein.