Satin Jackets wants us to ♫ Shine On ...
... and a few other sweet ingredients. Our remaining primary/ elementary schools in Toronto are now calling it a done deal this week and heading on out for their months of summer fun in the sun. Have a terrific and safe holiday and thanks so much for having me along for the ride. See you all in September!
For many of our younger kids, fresh fruit (especially our sweeter summer berries) and yogurt are loved breakfast and snack staples all year round. And thick and rich Greek Yogurt is a personal favourite. With this in mind, I decided on a simple fruity, nutty, and chilled treat that even our kids can make in the kitchen over our long holidays. Of course do eliminate, substitute, and add ingredients as needed to handle any food allergies (some nuts and milk are huge these days), or your preferred combination.
You'll need: 1 container (500 g) President's Choice Greek Vanilla Yogurt, 1 cup washed, hulled and very ripe medium-sized strawberries cut into quarters, 1/2 cup chopped pecan halves, 1/3 cup sweetened flaked coconut, 1/3 cup mix of both white and milk chocolate flakes (I gratered from blocks of baking chocolate I keep in the refrigerator), a sheet of baking paper, and a freezer-safe dish or pan to layer our goodies.
Directions: 1. Lay a sheet of baking paper in the freezer-safe dish or pan. 2. Stir the vanilla yogurt in its container to a thick whipped cream and spread onto the baking paper. 3. Add the diced strawberries and chopped pecan halves pressing a few pieces of both into the yogurt blend. Sprinkle the flaked coconut and chocolate flakes on top. 4. Place in the freezer for 4 - 5 hours. 5. Remove from freezer and gently peel away the baking paper. 6. Cut into serving size pieces. If needed, allow to thaw for 10 minutes. *Store leftovers in the freezer in a freezer bag.
Four to five hours later...
Special thanks to President's Choice.