Recently, I’ve been trying to cut sugar and carbs so I came up with an easy and healthy dessert to make every night. As you can see in the photo above, I would just blend a frozen banana with plain yogurt to make a creamy, ice-cream like texture. Then I would add chopped pistachios on top to give it a nice crunchy texture. The taste tricks my brain into thinking I’m eating something indulgent.
With springtime just beginning, I felt inspired to give this dessert a twist.
The egg shapes with blue colored coconut flakes are actually made from the Chocolate Chip Brownie Lärabar recipe on this blog with some modifications to make the texture stickier. My goal was to make it look like they are robin eggs sitting in a nest, but maybe it’s a little hard to tell…
Even if the presentation isn’t perfect, I am addicted to this guilt-free dessert. The texture is a blend of creamy, crunchy, and chewy, and the combination of flavors just makes me feel like I’m treating myself to an ice-cream sundae loaded with toppings.
Banana Frozen Yogurt with Lärabar Eggs
Yield: 1 serving
Frozen Yogurt
1 banana, frozen
1/2 cup plain Greek yogurt
1/3 cup pistachios
Blend frozen banana and yogurt in a blender or food processor until it becomes thick and creamy. Add more yogurt if needed. Pour into a glass dessert bowl and then use the food processor to chop the pistachios to a texture of your liking. Sprinkle them on top of the yogurt. You can put this in the fridge if you’d like while making the next part of the recipe.
Lärabar Eggs
Yield: about 9 eggs
1/2 cup almonds
1/2 cup roughly chopped walnuts
1 1/3 cups dates, pits removed
4 Tablespoons cocoa powder
1 teaspoon vanilla extract
1/2 cup dried, unsweetened coconut (optional), plus 1/2 cup
3-5 Tablespoons honey
Blue food coloring
Combine all ingredients except extra coconut and blue food coloring in a food processor and blend. Add more honey if the texture is not sticky enough.
Line a deviled egg dish with plastic wrap and fill two holes with the Lärabar mixture. Use the plastic wrap to push down the mixture flat and then combine the two egg halves into one. With plastic still around it, smooth out the edges. Once it resembles an egg shape, set it aside.
Blend 1/2 cup coconut flakes in the food processor until they are finely chopped. Add 1 drop of blue food coloring and then blend again. Put coconut flakes in a shallow container.
Roll the Lärabar eggs in the coconut flakes and then place 1-3 eggs on top of the frozen yogurt dessert. Grab a spoon and enjoy! These can be stored in the fridge for quick meal prep.