Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chocolate Almond Butter Bark

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Whip up a healthier version of bark by using cottage cheese. This sweet treat is high in protein and BIG on flavor.

Megan Glidden

Chocolate Almond Butter Bark
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Servings
6 servings
Servings
6 servings
Chocolate Almond Butter Bark
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Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
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Instructions
  1. Clean preparation area and wash hands
  2. Using a blender combine cottage cheese, cocoa powder, and vanilla extract until smooth.
  3. Line a sheet pan with parchment paper
  4. Spread out cottage cheese mixture evenly over parchment paper
  5. Spoon almond butter over the top of your cottage cheese
  6. Using a knife create swirl designs in your mixture
  7. Put baking sheet in the freezer for 2 hours
  8. Once firm, cut or break into pieces
  9. Store in an airtight container in the freezer to maintain firm consistency.
Recipe Notes

Pear and Pomegranate Crumble

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Enjoy a cozy and warm homemade dessert with flavorful fall spices and fruits.


Pear and Pomegranate Crumble
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Servings
9 1/2 cup servings
Servings
9 1/2 cup servings
Pear and Pomegranate Crumble
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Servings
9 1/2 cup servings
Servings
9 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
Units:
Instructions
  1. Preheat oven to 350 degrees F and coat an 8X8 square baking pan with nonstick cooking spray.
  2. In a medium bowl, combine cubed pears, pomegranate seeds, orange juice, vanilla, cornstarch, nutmeg, and only 1 tsp of cinnamon.
  3. In another bowl, mix 1 tsp of cinnamon, oats, and flour. Pour over honey and melted butter. Combine well.
  4. Evenly spread fruit mixture into prepared pan and distribute flour mixture on top.
  5. Bake for 35-40 minutes, or until the crumble looks golden.
  6. Let cool so juices can thicken before serving.
Recipe Notes

Chocolate Covered Strawberry Bark

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This simple dessert bark will cure that craving for a sweet treat! Easy to throw together and store in the freezer for a treat anytime you need one.

 


Chocolate Covered Strawberry Bark
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Servings
10
Servings
10
Chocolate Covered Strawberry Bark
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Servings
10
Servings
10
Ingredients
Servings:
Units:
Instructions
  1. Combine the yogurt and most of the chocolate chips.
  2. Spread the yogurt mixture into an even layer on a baking tray, approximately a ยฝ inch thick.
  3. Sprinkle with chocolate chips and sliced strawberries.
  4. Place in the freezer and let chill for 1 hour or until completely frozen.
  5. Break into small pieces and serve. Store any leftovers in the freezer.
Recipe Notes

*This recipe reaches over the recommended 10% DV for vitamin C which is 9 mg

Banana Pops

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Try this fun recipe for a kid-approved summer snack! These banana pops are a great nutritional snack that everyone will enjoy making. and eating!


Banana Pops
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Servings
6 1 pop
Servings
6 1 pop
Banana Pops
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Servings
6 1 pop
Servings
6 1 pop
Ingredients
Servings: 1 pop
Units:
Instructions
  1. Peel bananas and cut in half. Insert a popsicle stick into the flat end of the banana.
  2. Mix together yogurt and pudding mix until combined.
  3. Dip bananas into yogurt mixture, using a spoon to coat each banana evenly if necessary.
  4. Add sprinkles to the pops evenly distributing amongst all six.
  5. Place bananas on a flat tray and freeze until the yogurt has hardened, approximately 2 hours.
Recipe Notes

nutrition label

Tropical Fruit Salad

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Our refreshing Tropical Fruit Salad is a quick and easy option for dessert or a sweet midday treat! Eat it right after making or pop it in the freezer for an ice cream-like texture!


Tropical Fruit Salad
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Servings
6 1 cup servings
Servings
6 1 cup servings
Tropical Fruit Salad
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Clean and prep your area.
  2. Remove fruit and whipped topping from the freezer and thaw to your liking.
  3. Add your pudding mix and skim milk to a large bowl and mix until well combined and there are minimal lumps.
  4. Once the pudding is done, add the whipped topping to the bowl. Fold pudding and whipped topping to combine.
  5. Next, add in the coconut flakes, thawed pineapple, mango, bananas, and peaches, and mix all together.
  6. Top off the fruit salad with chopped pecans and serve.
  7. Note: Fruit salad can be served as is or frozen to eat at an ice cream consistency. Fruit salad stores well in the refrigerator for 2 days (more time may experience the separation of ingredients) or in the freezer for 1 week.
Recipe Notes

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