Fruity Fro Yo Fun Bars Recipes

FRUITY FRO-YO FUN BARS

Steps:

• Line 8x4-inch loaf pan with foil, leaving edges of foil hanging over sides of pan. Divide condensed milk evenly between 2 medium bowls. Stir Key lime pie yogurt into 1 bowl. Stir strawberry yogurt into remaining bowl.
• Spread Key lime pie mixture into foil-lined loaf pan. Sprinkle with cereal. Gently spoon and spread strawberry mixture on top. Freeze at least 8 hours until firm.
• To serve, use foil to lift frozen loaf from pan. Pull back foil and remove. Let stand 5 to 10 minutes to soften slightly. Cut into eight 1-inch slices. Serve immediately.

FRUITY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, leaving 2 inches of excess paper on both ends.
• In a large mixing bowl, combine the whole-wheat flour, all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and 1/2 cup of the rolled oats. Using a fork, cut the butter into the dry ingredients. Toss and crumble the mixture in between your fingers until bean-size crumbs are formed.
• In a small mixing bowl, whisk the vanilla, eggs and 1 tablespoon of the cane syrup. Slowly drizzle the egg mixture into the crumble mixture, using the fork to stir continuously. Check that the crumble holds its shape by squeezing some together in the palm of your hands. Spread three-quarters of the crumble mixture (about 7 cups) onto the lined baking sheet. Press the crumble down to make an even crust. Bake until light golden and set on the surface, 10 to 12 minutes.
• Meanwhile, add the almonds and remaining 1/2 cup rolled oats to the reserved crumble mixture. Set aside to use as the topping.
• Remove the crumble crust from the oven and cool for 1 minute. Using a small offset spatula, gently spread the cherry jelly over the crust. Sprinkle the dried apricots evenly over the jelly.
• In a medium mixing bowl, toss the peaches with the cornstarch and remaining 1 tablespoon cane syrup. Spoon the peaches in an even layer over the apricots and jelly. Sprinkle the remaining crumble mixture over the fruit.
• Bake until golden brown and fragrant, about 40 minutes. Cool completely before lifting the crumble out of the pan using the excess parchment as handles. Slice into 36 bars (2 inches by 1 inch). Store in an airtight container.

GALACTIC FRO-YO BARK

Steps:

• Line 17 1/2x12 1/2x1-inch cookie sheet with cooking parchment paper.
• Squeeze berry yogurt tubes in small bowl, and stir. Squeeze strawberry yogurt tubes between two small bowls; add 1 teaspoon blue gel food color to one of the strawberry bowls and 1/4 teaspoon blue gel food color to remaining strawberry bowl and stir both, leaving some streaks of deeper blue in each.
• Drop spoonfuls of each yogurt onto parchment paper in random pattern, within 12x10-inch area. Using spatula or spoon, carefully swirl yogurt colors to look like a galaxy. Carefully skim across top of yogurt mixture using bench scraper or flat metal spatula to create flat, even surface, about 1/4-inch thick.
• Top with cereals, berries and sprinkles. Freeze 30 minutes; loosely cover with foil. Return to freezer 4 1/2 to 5 1/2 hours or until firmly set. Break apart, and serve immediately. Store in covered container in freezer.

FROYO FRUIT CUPS RECIPE BY TASTY

Steps:

• Arrange 12 cupcake liners in a muffin tin.
• Using a spoon, dollop two tablespoons of yogurt into the bottom of each liner.
• Top with blueberries and raspberries.
• Freeze for at least two hours.
• Remove cupcake liners before serving.
• Enjoy!