Midday Fix: Healthy summer desserts

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Dawn Jackson Blatner

Please note this segment is sponsored by Dole Bananas and the National Mango Board

Grilled Bananas with Dark Chocolate Chips
Makes 2 servings

2 bananas
2 Tablespoons dark mini chocolate chips

Preheat grill to medium heat. Leaving peel on, cut banana in half lengthwise. Grill bananas cut side down for 4 minutes, until golden & grill marks appear.  Flip and grill an additional 2 minutes, until bananas are tender. Top with chocolate chips.

Green Smoothie Popsicles
Makes 6 servings

2 bananas
1 cup baby spinach
1.5 cup unsweetened vanilla almond milk (such as Blue Diamond Almond Breeze)

In blender, puree banana, spinach and almond milk until smooth. Add mixture to popsicle molds. Freeze for about 45 minutes, or until firm.

Mango and Coconut Chia Pudding
Makes 4 servings

1/2 cups chia seeds
1.5 cups unsweetened vanilla almond milk
1 teaspoon ground cinnamon
2 mangos, diced
1/2 cup unsweetened coconut flakes

Mix chia seeds with almond milk and soak in fridge for at least 20 minutes or overnight - mixture will become thick and pudding-like. Stir cinnamon into thickened mixture and top with diced mangos & coconut.

Frozen Greek Yogurt Bark
Makes 4 servings

2 containers (5.3oz) Chobani Simply 100 vanilla Greek yogurt, or favorite Greek yogurt
1/4 cup dried cherries
2 Tablespoons hemp seeds

Line a baking sheet with parchment paper. Spread yogurt evenly onto parchment and sprinkle with dried cherries and hemp seeds. Freeze for at least 20 minutes, or until firm. Break into pieces. Enjoy right away or transfer to small container to keep in freezer.

Frozen Grapes
Makes 4 servings

3 cups seedless grapes (any color)

Freeze and enjoy.

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