OF JULY IS QUICKLY
APPROACHING. ((AARON)) AND
WE'RE TEACHING YOU HOW TO MAKE
THE PERFECT PATRIOTIC TREAT
TODAY. BETH PERALTA,
REGISTERED DIETITIAN
NUTRITIONIST JOINS US NOW.
BETH GOOD MORNING, WHAT ARE WE
MAKING? Are you looking for a
sweet treat to make for the
Fourth of July? Beth Peralta,
Registered Dietitian
Nutritionist with University
of Illinois Extension & Media
Spokesperson with the Eastern
Illinois Academy of Nutrition
and Dietetics has a great
recipe to share. Frozen Yogurt
Bark is the dessert recipe
that has it all for hot summer
keep the oven off and kitchen
cooler during the 90+
temperatures - Fun to make and
easy for kids to help sprinkle
their favorite toppings -
Versatile ingredientsÃuse
different favorite fruits,
yogurt flavors, etc.
Strawberry Chocolate Pretzel
Frozen Yogurt Bark Serves 8.
2 cups nonfat vanilla Greek
yogurt. 1 cup fresh
strawberries, sliced. 1
serving pretzel sticks, broken
into smaller pieces. 1/8 cup
(2 Tablespoons) mini chocolate
chips. 1 Tablespoon honey or
maple/pancake syrup 1. Line a
jellyroll pan or cookie sheet
with aluminum foil. 2. Spread
yogurt onto foil to about
<-inch thick. 3. Sprinkle
sliced strawberries, pretzel
stick pieces, and mini
chocolate chips on yogurt.
Drizzle honey or syrup on top.
4. Freeze for 2 to 3 hours or
until completely frozen solid.
5. Remove from freezer and
break bark into smaller pieces
with sharp knife. Eat
immediately or place back in
freezer before bark begins to
thaw. Store in a freezer-safe
container or bag. Nutrition
Facts (per serving): 80
calories, 1 g fat, 20 mg
sodium, 13 g total
carbohydrate, 1 g dietary
fiber, 5 g protein More
recipes can be found at
University of Illinois
Extension
website: https://
go.illinois.edu/ EatMoveSave
((ALEX)) STILL TO COME,
SOMETHING IS CAUSING AN ISSUE
FOR AMEREN AND COULD LEAD TO
POWER OUTAGES. ((AARON)) WE'LL
TELL YOU WHAT TO DO WITH MYLAR
BALLOONS AND HOW TO PREP
BEFORE A STORM. THAT'S NEXT.
YOU'RE WATCHING THE MORNING
SHOW