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Brownie Frozen Yogurt Sandwiches
2020-02-06
https://www.metro.ca/userfiles/image/recipes/brownie-frozen-yogurt-sandwiches-11200.jpg
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PT10M
PT40M
In a medium bowl, whisk together yogurt, coconut milk, and jam. Pour mix into a large resealable freezer bag and freeze flat for 2 hrs.Arrange banana slices in a single layer on a plate or tray and freeze for 2 hrs.Meanwhile, in a medium mixing bowl, stir together brownie mix with oil, water and egg.Line an 18” x 13” inch baking sheet with parchment paper; pour batter allover baking sheet gently spreading with a small spatula to an even thin layer. Bake in a preheated 350°F oven for 10 minutes. Let cool completely.Run a knife along edge of sheet pan to loosen brownie; holding corners of parchment, gently and quickly flip brownie over and peel off parchment paper. Cut brownie in half to make 2 (9”x 13”) thin slabs. Place baking sheet into freezer until ready to fill.Break up or cut frozen yogurt mix into bite sized pieces and place into a food processor along with frozen bananas. Process until smooth and thick. Working quickly, spread mixture evenly over one brownie slab; sandwich with other slab and refreeze uncovered for at least 6 hours.Remove sandwich slab to a cutting board; trim edges and slice into 12 equal rectangles, keep frozen until ready to dip. Place chocolate and coconut oil in a small deep bowl and microwave for one minute; stir until smooth.Dip sandwiches diagonally halfway into chocolate and sprinkle with optional toppings if desired. Replace into freezer for a few minutes for chocolate to set up.Keep sandwiches frozen, layered between parchment paper in an airtight container.Optional toppings:Sprinkles, toasted coconut, chopped nuts, flaked salt, freeze dried berries.Source: Metro
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Metro
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1 cup (250 ml) Liberté 0% Vanilla Flavoured Greek Yogurt
1 cup (250 ml) canned full fat coconut milk
1/4 cup (60 ml) raspberry jam
2 large banana peeled and sliced
1 box (440 g) Chocolate chunk brownies mix
1/3 cup (85 ml) vegetable oil
1/4 cup (60 ml) water
1 eggs
1 pkg (100 g) Irresistibles 45% dark chocolate chopped
2 tablespoon (30 ml) coconut oil
Brownie Frozen Yogurt Sandwiches
12
Desserts
0:30
Preparation
0:10
COOKING
0:40
TOTAL TIME
Ingredients
-
1 cup
(250 ml)Liberté 0% Vanilla Flavoured Greek Yogurt
-
1 cup
(250 ml)canned full fat coconut milk
-
1/4 cup
(60 ml)raspberry jam
-
2
large banana peeled and sliced
-
1 box
(440 g)Chocolate chunk brownies mix
-
1/3 cup
(85 ml)vegetable oil
-
1/4 cup
(60 ml)water
-
1
eggs
-
1 pkg
(100 g)Irresistibles 45% dark chocolate chopped
-
2 tablespoon
(30 ml)coconut oil
Preparation
In a medium bowl, whisk together yogurt, coconut milk, and jam. Pour mix into a large resealable freezer bag and freeze flat for 2 hrs.
Arrange banana slices in a single layer on a plate or tray and freeze for 2 hrs.
Meanwhile, in a medium mixing bowl, stir together brownie mix with oil, water and egg.
Line an 18” x 13” inch baking sheet with parchment paper; pour batter allover baking sheet gently spreading with a small spatula to an even thin layer. Bake in a preheated 350°F oven for 10 minutes. Let cool completely.
Run a knife along edge of sheet pan to loosen brownie; holding corners of parchment, gently and quickly flip brownie over and peel off parchment paper. Cut brownie in half to make 2 (9”x 13”) thin slabs. Place baking sheet into freezer until ready to fill.
Break up or cut frozen yogurt mix into bite sized pieces and place into a food processor along with frozen bananas. Process until smooth and thick. Working quickly, spread mixture evenly over one brownie slab; sandwich with other slab and refreeze uncovered for at least 6 hours.
Remove sandwich slab to a cutting board; trim edges and slice into 12 equal rectangles, keep frozen until ready to dip. Place chocolate and coconut oil in a small deep bowl and microwave for one minute; stir until smooth.
Dip sandwiches diagonally halfway into chocolate and sprinkle with optional toppings if desired. Replace into freezer for a few minutes for chocolate to set up.
Keep sandwiches frozen, layered between parchment paper in an airtight container.
Optional toppings:
Sprinkles, toasted coconut, chopped nuts, flaked salt, freeze dried berries.
Source: Metro
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
