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As the temperatures rise and the sun shines brightly, the craving for frozen desserts becomes almost irresistible. From classic ice cream to sorbets and frozen yogurt, these cool treats offer the perfect way to beat the heat. Among them, Frozen Yogurt Strawberry Shortcake Bars stand out not only for their delightful flavor but also for their healthier profile, making them an excellent alternative to traditional ice cream bars. These bars combine the freshness of strawberries with the creamy texture of yogurt, resulting in a deliciously satisfying dessert that’s as guilt-free as it is indulgent.

Frozen Yogurt Strawberry Shortcake Bars

Beat the heat this summer with refreshing Frozen Yogurt Strawberry Shortcake Bars! This delicious treat blends fresh strawberries and creamy Greek yogurt, offering a guilt-free alternative to traditional ice cream bars. Easy to make and customizable with your favorite ingredients, these bars are perfect for any occasion, from summer barbecues to birthday parties. Discover how to create these nutrient-packed, delightful desserts that everyone will love while enjoying a healthier option.
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

2 tablespoons honey (or maple syrup)

1 cup plain Greek yogurt (or dairy-free alternative)

1/2 teaspoon vanilla extract

1 cup granola (choose your favorite mix)

1/4 cup unsweetened shredded coconut (optional)

1/4 cup almond flour (or any flour of your choice)

1/4 cup melted coconut oil (or unsalted butter)

2 tablespoons maple syrup (for the crust)

Pinch of salt

Instructions
 

Prepare the Strawberries:

    - In a bowl, combine the sliced strawberries and honey. Toss gently to coat the strawberries and let them sit for about 10 minutes to macerate and release their juices.

      Make the Yogurt Layer:

        - In another bowl, mix the Greek yogurt, vanilla extract, and 2 tablespoons of maple syrup until smooth and creamy. Taste and adjust sweetness if necessary.

          Prepare the Crust:

            - In a separate mixing bowl, whisk together the almond flour, shredded coconut (if using), melted coconut oil, and a pinch of salt. Add the remaining 2 tablespoons of maple syrup and mix well until crumbly but holds together when pressed.

              Assemble the Bars:

                - Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal. Press the crust mixture firmly into the bottom of the pan to create an even layer.

                  - Spoon the yogurt mixture over the crust and spread it evenly.

                    - Spoon the macerated strawberries (with their juices) on top of the yogurt layer, spreading them out evenly.

                      Add Crunch:

                        - Sprinkle granola evenly across the top for added texture and crunch.

                          Freeze:

                            - Place the pan in the freezer and let it freeze for at least 4 hours or until fully set.

                              Cut & Serve:

                                - Once frozen, lift the bars out of the pan using the parchment paper overhang. Place on a cutting board and cut into squares or rectangles.

                                  - Serve immediately or store any leftovers in an airtight container in the freezer for up to two weeks.

                                    Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 12 bars