EBT-Friendly: 80% of ingredients

From Mily Liz

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A smart, satisfying dessert that feels indulgent without the sugar spike. Crispy rice cakes are layered with protein-rich yogurt, peanut butter, fresh fruit, and a dark chocolate drizzle, then frozen for a perfect sweet treat.

Ingredients:

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•   3 low fat, salt free rice cakes
•   1/2 cup Oikos Triple Zero Vanilla Yogurt
•   1 jar peanut butter
•   1 container strawberries
•   1/2 cup dark chocolate baking chips

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Place 3 low fat salt free rice cakes on a plate or tray that will fit in your freezer.
2. Coat the top of each rice cake with a layer of peanut butter.
3. Prepare a double boiler: bring a small pot of water to a simmer. Place the dark chocolate baking chips in a heatproof bowl set over the pot (ensure the bowl doesn’t touch the water). Stir until completely melted and smooth, then remove from heat.
4. Wash and thinly slice the strawberries.
5. Arrange the strawberry slices on top of the peanut butter layer on each rice cake.
6. Spoon the Oikos Triple Zero Vanilla Yogurt over the strawberries, spreading it gently to coat them.
7. Drizzle or spoon the melted dark chocolate over the top of each prepared rice cake dessert.
8. Carefully transfer the plate or tray to the freezer. Freeze for 1 to 2 hours, or until the toppings are firmly set.
9. Remove from the freezer, let sit for a minute, and enjoy immediately as a frozen treat.