• ½ cup plain Greek yogurt
  • ½ cup peanut butter
  • ½ cup chocolate hazelnut spread
  • 2 clementine’s, peeled and slices separated
  • 1 apple of your choice, sliced
  • 1 medium banana, peeled and sliced
  • Sprinkles or chocolate chips for topping


  1. Line a baking sheet with parchment paper. In separate bowls, microwave peanut butter and chocolate hazelnut spread for 15 seconds each until melted. Set aside.
  2. Dip half a slice of clementine in yogurt and lay flat on parchment paper. Top with sprinkles. Repeat this step with remaining fruit, alternating fruit and dip.
  3. Place in freezer for 30 minutes. Serve immediately, or store in an airtight container in the freezer for up to 5 days.

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