Summertime Sweet Treats!

​No-Bake S’mores Bars!

Ingredients

• 2 whole-wheat graham crackers (1 cracker sheet each), broken into large pieces
• 1 large ripe banana, mashed
• ½ cup all-natural almond butter
• 2 Tbsp. unsweetened cocoa powder
• 4 scoops chocolate Shakeology (divided use)
• ¾ cup part-skim ricotta cheese
• 1 scoop vanilla Shakeology
• 2 to 3 drops marshmallow flavor (optional, available at specialty baking stores)
• 3 Tbsp. extra-virgin organic coconut oil melted

 
Instructions

1. Place graham crackers in a food processor (or blender); process continuously until crackers are crushed into fine crumbs. Set aside.
2. Line an 8 x 8-inch pan with plastic wrap (or aluminum foil). Evenly sprinkle ⅓ of graham cracker crumbs in the bottom of the pan. Set aside.
3. Combine banana, almond butter, cocoa powder, 2 scoops chocolate Shakeology, and ⅓ of graham cracker crumbs in a medium bowl; mix well with clean hands or a rubber spatula.
4. Press chocolate mixture into the prepared pan. Cover with plastic wrap and press down to flatten into a pan. Refrigerate for 1 hour to set.
5. Place cheese, vanilla Shakeology, and marshmallow flavor in a food processor (or blender); process until smooth and well blended 
6. Evenly spread cheese mixture over chocolate mixture. Set aside.
7. Combine remaining 2 scoops chocolate Shakeology and oil in a small bowl; mix until smooth.
8. Evenly spread mixture over cheese mixture. Sprinkle top with remaining ⅓ of graham cracker crumbs. Lightly press graham cracker crumbs into the top. Refrigerate for 1 hour, or until set. Then, cut into twelve bars and serve! Enjoy immediately, or store in an airtight container in the refrigerator for up to three days.

 
Servings: 12
Container Equivalents: ½ Red, 3 tsp.
2B Mindset Plate It! Enjoy as an occasional treat.

Lemonade Popsicles

Ingredients

• 1½ cups water divided use
• 3 Tbsp. honey
• ½ cup fresh lemon juice

Instructions

1. Heat ½ cup water and honey in small sauce pan over medium-high heat; cook, stirring frequently, for 5 minutes or until well blended. Cool to room temperature.
2. Combine honey mixture and lemon juice in a bowl or pitcher. Gradually add remaining water to desired taste.
3. Pour evenly into four ice pop molds; freeze for at least four hours, or until set.

Servings: 4
Container Equivalents: 1/2 Yellow
2B Mindset Plate It!: A fun FFC as part of a snack(tional) or a treat on its own. Be sure to track it!

Watermelon and Feta Salad with Mint

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. fresh lemon juice
• 1/4 tsp. sea salt
• 1/4 tsp. ground black pepper
• 1 dash hot pepper sauce, like Tabasco (optional; to taste)
• 3 1/2 cups cubed watermelon
• 2/3 cup crumbled feta cheese (about 2 1/2oz.)
• 3 Tbsp. sweet onion (like Maui or Vidalia), chopped
• 1/3 cup fresh mint leaves, chopped

Instructions

1. Combine oil, lemon juice, salt, pepper, and hot sauce (if desired) in a medium bowl; whisk to blend. Set aside.
2. Combine watermelon, cheese, onion, and mint in a large serving bowl.
3. Drizzle with dressing; toss gently to blend.

Servings: 4
Container Equivalents: 1 Purple, ½ Blue, 1½ tsp.
2B Mindset Plate It! Makes a great FFC side as part of breakfast or lunch.