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As the temperatures rise and summer beckons, nothing quite satisfies like a frozen treat. Enter the frozen yogurt sandwich, a delightful concoction that combines the rich creaminess of yogurt with the wholesome goodness of cookies. These Frozen Yogurt Raspberry Cream Sandwiches are not only a delicious way to beat the heat but also provide a guilt-free indulgence that caters to health-conscious dessert lovers.

Frozen Yogurt Raspberry Cream Sandwiches

Beat the heat this summer with Frozen Yogurt Raspberry Cream Sandwiches! These tasty treats combine creamy Greek yogurt and fresh raspberries for a refreshing and guilt-free dessert. Packed with antioxidants and healthy ingredients like almond flour and oats, they make the perfect snack for picnics or family gatherings. Easy to customize with different fruits and flavors, these sandwiches are a delicious way to enjoy a nutritious sweet treat.
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Ingredients
  

For the Raspberry Cream Filling:

1 cup fresh raspberries (or frozen, thawed)

1 cup Greek yogurt (plain or vanilla)

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

For the Cookie Sandwiches:

1 cup almond flour

1/2 cup rolled oats

1/4 cup brown sugar or coconut sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup coconut oil, melted (or unsalted butter)

1/4 cup maple syrup or agave nectar

1 teaspoon vanilla extract

Optional: Dark chocolate chips for added flavor

Instructions
 

Prepare the Raspberry Cream Filling:

    - In a medium bowl, combine the fresh raspberries, Greek yogurt, honey (or maple syrup), and vanilla extract.

      - Use a fork to mash the raspberries gently, mixing them into the yogurt until well incorporated. Set aside in the freezer for about 15-20 minutes to firm up slightly.

        Make the Cookie Dough:

          - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

            - In a large bowl, whisk together the almond flour, rolled oats, brown sugar, baking powder, and salt.

              - In another bowl, combine the melted coconut oil, maple syrup, and vanilla extract.

                - Pour the wet ingredients into the dry ingredients and stir until well combined. If desired, fold in dark chocolate chips for an extra treat.

                  Bake the Cookies:

                    - Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, leaving some space between each cookie as they will spread. Flatten them slightly with the back of a spoon.

                      - Bake for 10-12 minutes, until the edges are golden but the centers are still soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                        Assemble the Sandwiches:

                          - Once the cookies are completely cool and the raspberry cream filling has firmed up, take one cookie, spread a generous amount of the raspberry cream filling on the flat side, and top with another cookie, flat side down.

                            - Repeat with all the cookies and filling until you have made all the sandwiches.

                              Freeze:

                                - Place the assembled sandwiches on a plate or baking sheet and freeze for at least 2 hours or until firm.

                                  Serve:

                                    - Enjoy these refreshing treats straight from the freezer on a warm day—or anytime you're craving a sweet delight!

                                      Prep Time, Total Time, Servings: 20 minutes | 2 hours 30 minutes | 12 sandwiches