These tasty frozen yogurt protein snacks are the perfect cool treat for hot summer days with over 5 grams of protein and only 85 calories for two pieces!
I’m a hardcore snacker. Seriously. I could live off of bite sized morsels. I have been really into easy and simple too lately. With how much I have been on the road, the last thing I want to do for the 2-3 days I’m home is buy a ton of groceries and cook full meals. It just hasn’t been appealing. Like not at all. That’s where these little cherry almond protein snacks come in handy. The serving size of two tasty little yogurt bites will satisfy hunger pangs and your snack-attack needs and with 5 grams of protein and all the flavor of a tasty desert-like treat.
I used a mini-muffin pan 
from Demarle which I love, but I bet a regular tin would work fine. My little sis sold Demarle a few years back so I still have a cupboard full of silicone non-stick baking pans that work perfectly for frozen goodies like these protein snacks. Looking at the prices on Amazon, I’m glad I got sweet deals back then! Here is a cheaper option 
that looks like it would probably work just fine for a fraction of the cost. Again – I’m sure a tin would work fine too, silicone is just so slick and easy to use.
Every summer I go through an all out cherry obsession phase. They’re just so plump and juicy this time of year, I can’t even help it. Summer cherries really don’t need any dressing up at all, but sometimes my eyes are bigger than my stomach and I end up with more cherries than I know what to do with, which is precisely what happened here. Before leaving town for the week, I knew I had to use them up in some kind of creative, long-lasting way or I would kick myself when the winter months roll around and cherries are nowhere to be found.
- 1 cup plain Greek yogurt
- 1 tsp. honey
- ½ tsp. almond extract
- 1 cup pitted fresh cherries, halved
- ⅓ cup slivered almonds
- Mix yogurt, honey, and almond extract together by hand with a whisk or using a small blender.
- Stir in almonds and cherries and pour into silicone mini-muffin holder.
- Freeze for 2-3 hours before eating.
- For storing longer than 2-3 days, remove from silicone holder and store in an airtight sealed zip lock bag in the freezer
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