GREEK YOGURT CHEERIOS™ SNACK BITES

Greek Yogurt Cheerios™ Snack Bites image

Transform Cheerios into a batch of irresistible, yogurt-covered snacks, sweetened with honey and fortified with pecans, coconut and dried cranberries.

Provided by Tieghan Gerard

Categories Snack

Yield 24

Number Of Ingredients 15

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Ingredients

3 1/2 cups Cheerios™ cereal
1/4 cup unsweetened shredded coconut
1/4 cup whole roasted pecans, roughly chopped
1/4 teaspoon salt
1/2 cup peanut butter or almond butter (I typically use peanut butter)
1/2 cup honey
1 1/2 teaspoons vanilla
1 cup dried cranberries
1 tablespoon water
1 teaspoon vanilla
1/2 teaspoon unflavored gelatin
1/4 cup Yoplait® Greek 100 plain yogurt
1 tablespoon honey
Pinch of salt
2 cups powdered sugar

Steps:

In large bowl, mix cereal, coconut, pecans and 1/4 teaspoon salt.
In small microwavable bowl, mix peanut butter and 1/2 cup honey. Microwave uncovered on High 30 seconds to 1 minute or until mixture is hot and pourable. Stir in 1 1/2 teaspoons vanilla.
Add honey mixture to cereal mixture; mix until moist and combined. Gently stir in cranberries. Cover bowl; place in freezer 20 minutes. Shape mixture into 24 to 30 tablespoon-size balls. Place balls on cooking parchment paper-lined cookie sheet. Place in freezer 30 minutes.
Meanwhile, make Greek yogurt coating. In small bowl, mix water and 1 teaspoon vanilla. Sprinkle gelatin over top, and beat with fork until gelatin is evenly distributed. Set aside for about 5 minutes or until needed. It will set into a thick paste.
In another small bowl, beat yogurt, 1 tablespoon honey and pinch of salt with whisk. Microwave uncovered in 15-second increments, stirring between each increment, until yogurt is liquid-like and very warm to the touch. Don't let it start to boil, or the yogurt will curdle. I microwaved mine for 30 seconds total.
Beat gelatin into warm yogurt mixture with whisk until gelatin is completely dissolved. Scrape yogurt mixture into medium bowl. Add powdered sugar. Beat with mixer or whisk until yogurt and powdered sugar combine into a thick but pourable coating.
Line cookie sheet with waxed paper or silicone baking mat. Working with 1 ball at a time, dip frozen balls into yogurt, and allow any excess to drip off. Place on cookie sheet. Let stand uncovered until dry to the touch, at least 6 hours or overnight (I left mine overnight). Cover and store up to 2 weeks in cool place.

Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 17 g, TransFat 0 g