Page 268 - 28_Days_of_Clean_Eating.sanet.cd

Frozen Blueberry-

Granola Bars Vegetarian

These frozen treats are the perfect ending to a hot day with a creamy,
tart filling and crunchy granola crust. If you want to trade out home-
made granola for store-bought, look for 100% whole-grain granola
without any hidden sugars.
Storage Tip: A metal baking pan is the right choice for this des-
sert. Choose one that is heavy-duty, and cover it with plastic wrap
before freezing.

1 cup Spiced Pecan-Almond ¹⁄ cup honey
³
Granola with Dried Fruit 1 teaspoon grated fresh
(page 138) lemon zest
2 cups fresh blueberries ½ teaspoon almond extract
3 cups plain Greek yogurt
1. Line an 8-inch-square baking pan with aluminum foil. Spread
the granola in an even layer in the bottom of the pan.
2. In a blender or food processor, blend the blueberries, yogurt,
honey, lemon zest, and almond extract until smooth. Pour the
blueberry mixture over the granola in the pan, spreading it in an
even layer.
3. Cover and freeze for 4 hours, or until firm. Keep frozen until
ready to serve.
4. Warm a knife under hot water, dry it, and cut the frozen granola
bars to serve.
Serves 8. Prep time: 15 minutes. Total time: 15 minutes (plus 4 hours to freeze).

Per serving: Calories: 136 Fat: 11.2g Saturated Fat: 3.5g Protein: 12g
Carbohydrates: 25.5g Fiber: 3.6g

Dessert 267