Serves 8 3 Better Balance Bites/Blue Points
Calories 101 Fat 2.9g Sat. Fat 0.8g Protein 4.8g Carbs 13.8g Fiber 0.7g Sugars 7.3g
Ingredients
· 22g (about 1 cup) no-sugar added dried strawberries (see notes)
· 8 vanilla pizzelle cookies (see notes)
· Cooking spray
· 2 cups unsweetened almond milk, divided
· 1 cup plain nonfat Greek yogurt, divided
· 1 (8 oz) tub of fat-free whipped topping, thawed, divided
· 1 (.3 oz) pkg of sugar-free strawberry gelatin
· 1 (1 oz) pkg of sugar-free vanilla pudding mix
· 1/2 tsp vanilla extract
Directions
1. Place the dried strawberries and pizzelles into a zip-lock bag and, using your hands or a rolling pin, crush them into very small pieces. You can do this in a mini -food processor but do so gently so that they don’t pulverize into powder. You want crumbs.
2. Coat 8 (6 oz or more) ramekins lightly with cooking spray. Sprinkle about 1 Tbsp of the strawberry/pizzelle mixture into the bottom of each, shaking each to coat the bottom with crumbs, reserving the rest.
3. Divide the milk into 3 portions: 1 cup, 3/4 cup, and 1/4 cup. Divide the yogurt into 2 portions of 1 cup each. Divide the whipped topping into 2 portions: 1 cup and 2 cups.
4. In a medium bowl, whisk together the 1 cup of almond milk with the pudding mix until well combined. Whisk in the yogurt and vanilla, then the remaining 2 cups of whipped topping. Fill each ramekin with about 3 Tbsp of the vanilla pudding mixture and set in the freezer to firm up. Place the remaining vanilla mixture in the refrigerator.
5. Microwave the 1/4 cup of almond milk until very warm, 30-60 seconds on High, and then sprinkle in the gelatin and mix well to dissolve the gelatin. If it doesn’t dissolve well, microwave for another 15 seconds or so.
6. In a medium bowl, whisk together the 3/4 cup of almond milk with the 1/4 cup of strawberry milk you just microwaved. Once well combined (you may see little flecks of strawberry gelatin, which is fine) whisk in the 1/2 cup of yogurt, then the 1 cup of whipped topping. Set in the refrigerator for at least 15 minutes to allow it to set slightly.
7. Remove the ramekins from the freezer and the strawberry mixture from the refrigerator. Making sure the vanilla layer in the ramekins is fairly firm, divide the strawberry mixture evenly among the ramekins (about 1/3 cup each), then return the ramekins to the freezer for another 15 minutes or so, until the strawberry layer is somewhat firm.
8. Once the strawberry layer is set, remove the ramekins from the freezer and the remaining vanilla mixture from the refrigerator. Divide the vanilla mixture among the ramekins, about another 3 Tbsp each. Now divide the reserved strawberry/pizzelle mixture among the 8 ramekins, about 1 Tbsp each, sprinkling it over the top layer.
9. Set the filled ramekins into the freezer for at least 2 hours. To serve, remove them from the freezer 15-20 minutes before serving for the best texture.
Notes
· Check the ingredients on the dried strawberries to make sure there is no sugar listed.
· You can swap out the pizzelles for any vanilla cookie or some wafer ice cream cones. (You may only need about 6 wafer cones.) Bites/points may be affected.
· Want an Orange Creamsicle version? Omit the cooking spray, strawberries, and pizzelles and replace the sugar-free strawberry gelatin with 2 (.3 oz) OR 1 (.6 oz) pkg(s) of sugar-free orange gelatin. Prepare it as follows:
1. Divide the milk into 3 portions: 1 cup, 1/2 cup, and 1/2 cup. Divide the yogurt into 2 portions of 1 cup each. Divide the whipped topping into 2 portions: 1 cup and 2 cups.
2. Microwave 1/2 cup of almond milk until very warm, 30-60 seconds on High, and then sprinkle in the gelatin and mix well to dissolve the gelatin. If it doesn’t dissolve well, microwave for another 15 seconds or so.
3. In a medium bowl, whisk together the 1/2 cup of almond milk with the 1/2 cup of orange milk you just microwaved. Once well combined (you may see little flecks of orange gelatin, which is fine) whisk in 1/2 cup of yogurt, then the 2 cups of whipped topping. Use half of the orange mixture to fill each ramekin with about 3 Tbsp each and set in the freezer to firm up. Place the remaining orange mixture in the refrigerator until ready to use.
4. In another medium bowl, whisk together the 1 cup of almond milk with the pudding mix until well combined. Whisk in the yogurt and vanilla, then the remaining cup of whipped topping. Refrigerate about 15 minutes to firm it up.
5. Once the orange layer is well set, remove the ramekins from the freezer and the vanilla mixture from the refrigerator. Divide the vanilla mixture among the ramekins, about 1/3 cup each. Return the ramekins to the freezer for another 15 minutes.
6. Once the vanilla layer is set, remove the ramekins from the freezer and the remaining orange mixture from the fridge. Divide the orange mixture among the ramekins, about another 3 Tbsp each.
7. Set the filled ramekins into the freezer for at least 2 hours. To serve, remove them from the freezer 15-20 minutes before serving for the best texture.
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