¼ cup FAGE Total 5%
1 tsp. vanilla extract
¼ cup sugar (or your preferred sweetener)
1½ cups almond flour
1 cup unsweetened coconut flakes
Pinch of salt
4 cups FAGE Total 5%
½ sugar, divided (or your preferred sweetener)
1 cup fresh berries (like raspberries or blueberries, etc.)
- For the cookies, preheat the oven to 350°F. In a bowl, mix together sugar (or your preferred sweetener), almond flour, coconut, and salt. Stir in yogurt and vanilla until fully incorporated. Drop spoonfuls of mixture, about 2 inches apart, onto a parchment-paper-lined baking sheet. With the back of a spoon or palm of your hand, flatten the dough until about ¼ inch thick. Bake for about 15 minutes or until golden brown. Allow to cool completely.
- For the frozen yogurt, add berries and 1 tbsp. sugar (or your preferred sweetener) to a pot and simmer until berries are soft and have released their juices. Use a fork or wooden spoon to smash the berries a bit and set aside until completely cooled. In a standing mixer, or by hand, whip yogurt and the remaining sugar (or your preferred sweetener) until dissolved and fluffy, about 5 minutes. Transfer yogurt to a loaf pan or a glass container and freeze for about 20 minutes. Remove from the freezer and stir well. Return to the freezer and repeat this step two more times. Finally, gently stir in the berry mixture, creating swirls rather than fully incorporating. Cover and keep in the freezer for at least 4 hours or overnight.
- Scoop frozen yogurt and sandwich between 2 yogurt almond coconut cookies.
More About The Recipe
This recipe was created with our partner mindbodygreen.