It’s getting hot, hot, hot! And when this time of year rolls around I am always looking for a refreshing treat. Something that’s yummy and not too heavy. This recipes hits the mark, and even better, it can be personalized and scaled for any occasion!
Yogurt Dipped Strawberries
1 – 6 oz cup of Tillamook Northwest Berry Patch Yogurt
1 container of Strawberries
¼ cup almonds, chopped (optional)
¼ cup chocolate, shaved (optional)
These are really easy to make! Wash your strawberries by gently tossing them in a bowl full of cold water. Transfer them to a colander or container that drains well. Set aside and let them dry. If they are not dry by the time you’re ready to use them you may also pat dry with a paper towel. Find a baking sheet or flat surface (that you can put the strawberries on after they’ve been dipped in yogurt and that fits in your freezer). Line the baking sheet with wax paper (so the dipped strawberries don’t stick) and set aside. Open up your yogurt and it’s time to dip!
Dip each strawberry in yogurt. I recommend about three quick dips to make sure the strawberry is fully coated with yogurt. Once the strawberry is covered, place it on the wax paper-lined baking sheet. Repeat until you’ve used up your strawberries! If you’d like to add a healthy twist, after you’ve dipped your strawberry in yogurt, gently roll it in chopped almonds before placing it on the baking sheet. Alternatively, if you want to make this into dessert, gently roll the yogurt-dipped strawberries in shaved chocolate before placing on the baking sheet. You can also try other toppings! After you’ve dipped all strawberries, place the baking sheet in the freezer. If you just want the yogurt to be cold and frosty, but the strawberry still soft, leave in the freezer for 30-45 minutes. However, if you want the yogurt and strawberries to both be a little frozen, leave in the freezer for 2 hours or more. Next, enjoy and relax from the heat!
These are a cinch to make and such a delight to eat on a warm day!