Homemade Chocolate-Banana Froyo
Prep: 15 minutes plus freezing • Serves: 4
2 cups plain nonfat Greek yogurt
1/3 cup Hershey’s® Natural Unsweetened Cocoa
2 tablespoons honey
1-1/2 teaspoons vanilla extract
1/2 cup chopped strawberries
1/4 cup granola
1. In food processor, purée banana, yogurt, cocoa powder, honey and vanilla extract until smooth; spread in 8-inch square dish. Cover with plastic wrap; freeze 2-1/2 hours or until set, stirring every 30 minutes. Makes about 2-1/2 cups.
2. Serve froyo topped with strawberries and granola.
Approximate nutritional values per serving (about 2/3 cup froyo, 2 tablespoons strawberries, 1 tablespoon granola): 250 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 61mg Sodium, 49g Carbohydrates, 6g Fiber, 29g Sugars, 9g Added Sugars, 15g Protein
Chef Tip:
Froyo can also be topped with raspberries, blueberries, sliced almonds, toasted coconut and/or coconut whipped topping.
Dietitian’s Dish:
> If you like the flavor of dark chocolate and want the heart health benefits it provides, try using Hershey’s® Special Dark Cocoa in place of the Natural Unsweetened Cocoa.
