Welcome to my first snack post! This one takes a tiny bit of prep (miniscule, really), but it’s actually pretty quick (under an hour from start to finish! most of that hour is waiting!) and my kids love them. I bet yours will too. I’ve actually been doing this for years and never thought to take photos and blog it. Since One Good Thing already has an amazing pictorial tutorial up, I still don’t have to
- any type of yogurt, but I suggest one without fruit chunks in it
- pastry bag or zip top bag
- parchment or wax paper
- jelly roll pan
- Make room in your freezer for your pan.
- Line your jelly roll pan with parchment or wax paper.
- Scoop your yogurt into a pastry bag. Since I suspect I’m the only weirdo here with pastry bags hanging out in her pantry, a plastic bag will do. May I suggest a zip top bag to avoid a mess?
- Cut the corner off your bag and make dots on the paper. I like to make them about the diameter of a penny. Do this until you run out of room or yogurt.
- Slide the pan into the freezer for about 45 minutes. Maybe less depending on the temperature of your freezer.
- Try a few of your fresh yogurt chips and scoop the rest into a bag and toss them back in the freezer.
- Traveling with them? Pack them into a lunch sack with an ice pack or two to keep them frozen and delicious until it’s snack time.
- Told ya this was crazy easy.
BTW, you can do the same thing with whipped cream. I like to use leftover whipped cream this way and then we have little whipped cream swirls to pop into hot chocolate or on top of ice cream or waffles or whatever. They store in the freezer really well as long as they are in a sealed bag. Healthy? Not so much, but in tiny teaspoon serving size it makes a nice little extra on days when an extra is needed!