Food Network Magazine - (03)March 2020

Frozen Yogurt Banana Pops

Halve 3 bananas crosswise; insert a lollipop stick or

wooden pop stick into each. Freeze until firm, about

3 hours. Dip in 1 cup whole-milk vanilla yogurt to coat

and sprinkle with pomegranate seeds and chopped

pistachios. Freeze until set.

Ginger-Mango “Nice” Cream
Freeze 2 sliced bananas and 1 diced mango until firm,
at least 4 hours. Puree in a food processor with
3 tablespoons agave syrup, ½ teaspoon grated
ginger and a pinch of salt, scraping down the sides
as needed, until thick and smooth, 3 to 5 minutes.
Top with chopped mango.

Chocolate–Almond Butter Cups

Microwave 3 ounces finely chopped bittersweet

chocolate with 2 tablespoons heavy cream until just

melted, 20 to 30 seconds. Stir until smooth. Divide

among 12 lined mini-muffin cups; gently tap the pan

against the counter. Freeze until firm, 10 minutes. Mix

muffin cups and freeze until ready to eat, at least 1 hour.

MARCH 2020 ●FOOD NETWORK MAGAZINE

Smart Snacks

3 tablespoons almond butter, 2 tablespoons hemp

hearts, 1 tablespoon coconut sugar, 2 teaspoons melted

coconut oil and 2 pinches of salt. Divide among the

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