*Disclaimer: This is a sponsored post with California Strawberries and Society Culinaria, however all opinions, experiences and enjoyment of strawberries are completely my own!

School is back in session and easy, healthy and satisfying snacks are the way to go!  When my kids arrive home from school, they are stimulated and super hungry. Oftentimes, they reach for the first thing they see in the pantry, on the countertop or at eye-level in the refrigerator. To avoid having my kids fill up on salty, greasy and sugary snack foods every weekday afternoon, I’ve planned ahead and prepared for the afterschool kid-fridge raid! 

Over the summer, I tested out a few different snack recipes and this one was a winner. My frozen Strawberry Yogurt Bark with almonds and drizzled dark chocolate is easy to make and is a nutrient-rich snack that the kids can eat afterschool or as an after-dinner dessert. Made with five simple ingredients, the nutrition super star in this recipe is the pound of fresh and delicious California Strawberries that are sliced right into this frozen treat. Here are a few nutrition highlights about this sweet super food:

  • Strawberries are naturally low in sugar (8 grams) and have only 50 calories per cup
  • Studies (see references 1, 2, 3 below) show that the antioxidants, fiber and phytochemicals in strawberries have helped reduce cholesterol, and their potassium helps control blood pressure and prevent strokes
  • One serving of 8 strawberries has more vitamin C than a single orange!

Try out this recipe, then enter win a prize from my friends over at California Strawberries. To enter, head over to the #GetSnacking campaign page for details. Entry is as easy as this recipe—just tag your strawberry creations on Instagram with @CAStrawberries and include the hashtag #GetSnacking. For more nutrition information, recipes and tips about California Strawberries, visit their website www.CaliforniaStrawberries.com.

Study references: 
1. Basu, A., Betts N.M., Nguyen, A., Newman, E.D., Fu, D., & Lyons, T.J. (2014). Freeze-dried strawberries lower serum cholesterol and lipid peroxidation in adults with abdominal adiposity and elevated serum lipids. The Journal of Nutrition, 144(6), 830-837. doi: 10.3945/jn.113.188169
2. National Heart, Lung, and Blood Institute. (n.d.). Your guide to lowering your blood pressure with DASH – How do I make the DASH? In Heart & Vascular Diseases. Retrieved fromhttp://www.nhlbi.nih.gov/health/resources/heart/hbp-dash-how-to
3. Seth, A., Mossavar-Rahmani, Y., Kamensky, V., Silver, B., Lakshminarayan, K., Prentice, R., ... Wassertheil-Smoller, S. (2014). Potassium intake and risk of stroke in women with hypertension and nonhypertension in the women’s health initiative. Stroke, 45, 2874-2880. doi: 10.1161/STROKEAHA.114.006046
 


Strawberry Yogurt Bark

Serves: 12 pieces
Prep time: 10 minutes
Freeze time: 2-3 hours

Ingredients:

  • 2 cups vanilla flavored Greek yogurt
  • 2 teaspoons honey
  • 1 pound California Strawberries, sliced
  • ¼ cup slivered almonds
  • ¼ cup dark chocolate morsels, melted

Directions:

  1. Line a rimmed baking sheet with parchment paper. Set aside.
  2. With a rubber spatula, mix yogurt and honey in a medium sized bowl. Pour and spread mixture evenly onto prepared sheet to about ¼ inch thick. Top with sliced strawberries and slivered almonds. 
  3. In a small microwave safe bowl, heat dark chocolate for about 1 minute then stir until smooth. Heat for an additional 30 to 60 seconds or until all chocolate is melted. Carefully transfer melted chocolate to a plastic bag. Snip off one end to make a mini-piping bag and drizzle chocolate over the entire yogurt mixture.
  4. Transfer baking sheet to freezer and allow yogurt to freeze for 2-3 hours or until completely firm. Break bark into about 12 pieces and serve immediately or store in large zip-top bag or airtight container. 

 

Stack of Strawberry Yogurt Bark

Comment