•I was inspired by the brief sunshine that we had on Saturday. We’ve been dealing with rain, rain, heavy rain, snow, hail, rain, brief sun, rain. I have it in my plans to have a whole week of posts with different ice creams and frozen treats once spring is in full bloom, so I have been practicing. I saw an idea similar to this on Pinterest that called for straight yogurt. I just had to fancy it up using greek yogurt, freshly squeezed juice and try dipping in some tasty fixins.
Line a baking sheet with wax or parchment paper or use a non stick pan. I used parchment paper which left a little crinkle pattern on the bottom that I though was cute. If you want perfectly flat dots use a non stick pan. Set pan a side. If you want to have fixins attached, they need to be spread out on the baking sheet first before you swirl on the yogurt.
Using separate bowls, pour in the yogurts. They need to be thinned out a bit. I added a squeeze of honey and a squeeze of orange juice for the honey flavor.
Used a squeeze of lemon juice to thin out the blueberry flavor.
Used a squeeze of both lemon and orange juice in the strawberry.
Put 3 zip top bags into 3 glasses, and fold over the edges. These glasses are going to be your extra hand.
Pour in the yogurts and squeeze yogurt to one corner of the bag and clip off the tip.
Using a swirling motion make yogurt dots as big or as small as you like on the lined or goodie filled pan.
Place baking sheets in the freezer for at least 2 hours. Can be transferred to zip top bags and snacked on for 2 weeks♥Enjoy