Black Cherry Greek Frozen Yogurt Bars

So, first of all, the winnerof my big Chobani giveaway is…Billiejean!!
To celebrate your win, I’ve made something that you may want to make with your swag!
The recipe for these bars was inspired in part by my trip to Trader Joe’s and part by one of the blogs I’m sponsoring at the moment, TheLean Green Bean (written by the lovely Lindsay, a gal I absolutely love!). Her recipe for Frozen Greek Yogurt bars stuck in my brain the second she published it.
 Black Cherry Frozen Greek Yogurt Bars
I spent the weekend in St. Louis with my lovely fiancé, at my parents’ new house. It was so exciting to explore a new city and talk about the wedding. I missed my parents so much, and having them closer is such a relief. We’ve already started brainstorming local bakeries and fun places to go the next time I visit (suggestions welcome!) .
My mom and I always go to Trader Joe’s when I visit her because she always seems to have one, and I don’t! It’s my favorite! And I conquer the store like it’s my job.
The Lemon Thin Cookies, I knew immediately, had to be the base of my Black Cherry Greek Frozen Yogurt Bars! Lemon and cherry are a perfect pair, I must say. Plus, I knew I had to make the bars with Black Cherry because I’ve been craving my mom’s cherry cheesecake bars lately, and this healthier alternative just may do the trick (nothing beats a childhood favorite, but a similar flavor profile is very satisfying).
Black Cherry Greek Frozen Yogurt Bars
(makes one 8×8” pan)
1 ½ cups Lemon Thin Cookie crumbles (almost the whole box, pulsed in a food processor)*
¼ cup unsweetened almond milk
8 oz. Black Cherry 0% Chobani Greek Yogurt
½ cup Plain 0% Chobani Greek Yogurt
¾ cup low fat whipped topping (I used the “all natural” version of “Cool Whip”)
*They carry these cookies in other brands in stores like Fresh Market. Feel free to use your favorite cookie instead though!
~Preheat oven to 350 degrees F. Line an 8×8” pan with parchment and spray with nonstick spray.
~Combine the cookie crumbs and the almond milk until the crumbs are moistened. Press the mixture into the bottom of the pan. Bake for 18 min (or until golden brown). Let cool to room temperature.
~Prepare the filling: combine all of the ingredients then transfer to your cooled crust. Smooth the top. Place in the freezer for several hours or until completely frozen.
~Let the bars set out on the counter for a few min to soften before cutting and serving! Enjoy!
*inspired by The Lean Green Bean’s Frozen Greek Yogurt Bars
Strike up a conversation: Have you ever been to St. Louis? What lovely treats did you find?

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge