Cherry Berry Frozen Yogurt

Nothing beats a frozen, creamy treat on a hot day, especially if it has a burst of fruit flavor and the crunch of nuts.

Makes:  18 servings


1 banana

2 cups vanilla Greek yogurt (use 0% fat to avoid saturated fat)

1 tablespoon almond butter

1 pinch Kosher salt (optional)

½ cup frozen mix of cherries, blueberries, strawberries, and blackberries (divided)

½ cup walnut pieces (divided)


Place walnut pieces in a nonstick skillet and heat over medium.  Gently toss walnuts till they are lightly toasted and then remove from heat.   Line a 9×13 glass dish (with a rim), with parchment paper or wax paper. 

Mash the banana with a fork in a mixing bowl.   Add almond butter and salt and stir till mixed thoroughly.  Stir in ¼ cup of frozen fruit, gently mashing any larger pieces of fruit.  Stir in ¼ cup walnuts.

Evenly spread yogurt mix to the edges of the paper-lined baking dish to a thickness of 3/8” inch.  Sprinkle the top with the other ¼ cup of nuts and the other ¼ cup of frozen fruit, breaking larger pieces into smaller bits.  Gently press toppings into yogurt mixture and cover pan with plastic wrap.  Freeze for 3-4 hours until frozen through. 

Remove frozen yogurt from the freezer and lift yogurt out by the paper.  Break the frozen mixture into serving size portions and place into a re-sealable container and replace in the freeze till it’s time to eat.

Easy alternative:  Replace vanilla yogurt with 2 cups plain, 0% fat Greek yogurt, 3 T honey, and 1 tsp vanilla.  Follow other directions above.

Tasty options:   Experiment with substituting in other toppings such as peaches, pineapple, mango, raspberries, pistachios, pecans, almonds, peanuts, or coconut.  Make sure to toast any nuts if they are not already roasted.  For a special treat add in a little nut butter, dried fruit, freeze-dried fruit, chocolate chips, or cocoa nibs.

Nutrition information per serving (based on original recipe):  50 calories, 5 g carbohydrate, 2 g protein, 3 g fat, 26 mg sodium

For more nutrition information, please contact Kris Bonham, RDN at