These gluten-free frozen dessert bites are so good for you, you can enjoy them for a snack or dare we say breakfast!
Yield 6 Servings
Prep Time 15 Minutes
Total Time 8 Hours 15 Minutes
Directions
Yield 6 Servings
Prep Time 15 Minutes
Total Time 8 Hours 15 Minutes
Ingredients
Crust
- ½ cup gluten-free pretzel crumbs
- ½ cup almond flour
- 3 Tbsp Nate’s 100% Pure Honey
Filling
- 1 cup plain Greek Yogurt
- ⅓ cup Nate’s 100% Pure Honey
Topping
- ¼ cup Nate’s 100% Pure Honey
- 1 cup fresh or frozen raspberries
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Directions
Crust
In a bowl, stir together pretzel crumbs, almond flour and 3 tablespoons honey. Pat mixture into a 6-count muffin tin lined with silicone cupcake wrappers.
Filling
In a large bowl, stir together yogurt and ⅓ cup honey. Spoon yogurt mixture on top of crusts.
Topping
In a small bowl, stir together ¼ cup honey and raspberries. Spoon on top of the yogurt mixture in each cup.
Freeze overnight until firm. For best results, remove from the freezer 5-10 minutes before serving.
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