Recipe courtesy of Nutritious Life Studio student Beth McLaughlin, APRN-CNP.
INGREDIENTS
- 20 graham cracker squares
- 1 1/2 cup dairy free yogurt, plain
- 1 1/2 cup coconut milk whipped cream
- 1 1/2 cup fresh fruit, blueberries, strawberries or pineapple, diced
- 1-2 teaspoon vanila extract
DIRECTIONS
- Line a cookie sheet with parchment paper. Line up the graham cracker squares.
- In a bowl, mix the yogurt, fresh fruit, whipped cream and vanilla.
- Top 10 of the graham cracker squares with this mixture, then place the other half on top to make a sandwich.
- Quickly place into the freezer for 1-2 hours, then sit at room temp for a few minutes before eating.
- Optional: Wrap them individually in parchment paper for quick snacks.
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