| 7 | 15 | 95 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 4 |
| 8 large (3.5cm dia) | Strawberries (core removed) |
| 1/2 cup | Greek yogurt, plain, 2% M.F. |
| 1 tbsp | Maple syrup, pure |
| 1 tsp | Allspice, ground |
| 2 tbsp | Mint, fresh (chopped leaves, fresh preferred by dried is ok.) |
| 2 tbsp hulled | Hemp seeds, shelled |
| 2 tbsp | Coconut, shredded (optional) |
1. Remove the core with leaves from the strawberries.
2. Mix 1/4 cup Greek yogurt, syrup, allspice and 1 tsp of crushed mint leaves in a bowl. You may also use a food processor on pulse for a few revolutions to avoid making it runny.
3. Fill the strawberries where you removed the core with the yogurt mixture, making sure it does not overflow and spill out of the top.
Once filled, set aside on a plate or a freezer-safe dish.
4. In 3 separate bowls, pour the remaining greek yogurt, hemp seed, and shredded coconut if you use it.
5. Dip the bottom of the strawberries (not the top where the leaves were) in the greek yogurt, then roll in the hemp seeds, then roll in the coconut flakes until coated. You can also sprinkle the seeds and coconut on the yogurt if that's easier. Repeat for the remaining berries.
6. Place dipped berries in the freezer for 45 minutes up to 3 hours.
You may also enjoy them right away unfrozen if you prefer.
NOTES:
- add 1 tsp of unsweetened cocoa powder for a chocolate flavor.
- Dip the berries in white baking chocolate for a sweeter treat.
- You may use your favorite crushed nuts instead of hemp seed such as almond, peanut, pistachio, or cashew.
- Add sprinkles or crushed candy cane for a more festive touch.
| Fruit | 0.4 |
| Meat Alternative | 0.2 |
| Milk Alternative | 0.2 |
