Sorbet Sandwiches: My take on ice cream sandwiches…

  • 1 cup greek yogurt, nonfat, plain
  • 2 tablespoons vegetable oil
  • 1 cup stevia
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 4 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts

Directions
Preheat oven to 350 degrees F. Cream together the yogurt, stevia, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and oil. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, cocoa powder, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. Place in freezer for a half hour. Next, place one scoop of sorbet between two cookies. Put in freezer over night. ENJOY!

Peanut Butter Oatmeal Cookies:

  • 1/4 cup greek yogurt
  • 1 1/4 tsp baking soda
  • 3/4 cup splenda
  • 3 cups oats
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 cup peanut butter
  • Carob chips
  • Slivered Almonds
  • Pepitas

Directions:

Preheat Oven to 350 degrees. In a large bowl, combine splenda, brown sugar, and yogurt. Add eggs, vanilla, cinnamon, and baking soda and mix well. Add peanut butter and mix. Stir in oats, carob chips, and nuts. Place spoonfuls of dough on a lightly greased cookie shit and bake 10-12 minutes until lightly brown.

Agave/Hemp Roasted Berry Pops

Ingredients:

  • 1 cup nonfat greek yogurt
  • 1/2 cup skim milk
  • 1/4 cup splenda
  • 1 1/2 cup chopped berries (I used blueberries, blackberries, and raspberries)
  • 3 tablespoons agave nectar
  • 1 tablespoon hemp powder
  • 2 teaspoons vanilla extract

Directions:

Preheat oven to 250°. Finely chop the berries. Mix the agave, vanilla, berries, and hemp powder and put in the oven for one hour. After an hour, place the mixture in the fridge and allow to cool. Next, mix the yogurt, milk, and splenda. Afterwards, slowly fold in the berries into the yogurt mixture. Pour into popsicle molds, leaving room for expansion during the freezing process. Leave in the freezer for 4-6 hours. When you take them out, put the molds into a bowl of warm water. After a few minutes, slowly wiggle the pops out of the molds. Enjoy!