Banana Frozen Yogurt with Covered With Yogurt And Almonds

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WHAT KIND OF YOGURT IS BEST FOR THIS RECIPE? Full-fat Greek yogurt is the best for recipes like this one. You’ll get the best texture and flavor. WHAT ELSE CAN I ADD TO THIS DESSERT? Granola, seeds, or even chocolate chips.

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Banana Frozen Yogurt with Covered With Yogurt And Almonds

By Diane Kochilas

Prep Time 10

Servings

Recipes, Sweets & Desserts, Yogurt

Prep Time 10

Servings

Recipes, Sweets & Desserts, Yogurt

Ingredients

6 ripe bananas
12 popsicle sticks
3/4 cup Greek yogurt
3 Tbsp of almond butter or tahini
3-4 Tbsp of almond or oat milk
Greek raw honey or agave syrup if desired
1 cup chopped almonds or other nuts

Instructions

Line a baking sheet with parchment paper. Peel the bananas, cut them in half, and insert a stick into each banana about halfway up towards the tip. Lay the bananas flat on the sheet and freeze them for 15 minutes.
Meanwhile, prepare the yogurt and toppings. Add the yogurt and almond butter (or tahini) to a bowl, and if too thick, use some milk to reach the desired consistency. If you want it sweeter, use some honey or agave syrup.
Holding the bananas by the stick, dip them in the yogurt mix and place them back on the baking sheet. Sprinkle the nuts over them.
Place the popsicles in the freezer for at least 3 hours before serving.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Banana Frozen Yogurt with Covered With Yogurt And Almonds