My clients know that I am firm in my stance of food neutrality. Food is food. There are no good foods or bad foods and health is so much more than the food we eat. There is actually research suggesting that lower stress levels can make a far greater impact on our health than the individual foods we eat, so why spend so much time stressing about food?
This, in addition to research in opposition of dieting, is why I adamantly refute dieting and embrace a more gentle nutrition approach.
I bring this up, not because this is an "unhealthy" dessert recipe, but because of a scary word in many diet and health food circles: FAT.
Just like sugar is often demonized in diet and health food cultures now, fat was the previous villain. I know you all remember the days of margarine being recommended over butter, the reduced fat peanut butter, fat free desserts, fat free bread, fat free yogurt, etc. And heaven help us if you think about touching an avocado!
But then more research was done and we realized not all fats are "bad". We learned even "unhealthy" fats aren't going to make or break your health if consumed in moderation. And we were shocked to realize that some fats are actually "good" and can actually aid our bodies with things like hormone function, satiety, and more.
Suffice it to say, all foods fit. Including this Chocolate Cashew Frozen Yogurt. It's made of just four simple ingredients, including cashew butter (fat) and whole milk yogurt (more fat). But that's okay! In fact, you may surprise yourself when you realize how much more satisfying something like this full fat frozen yogurt is over fat-free frozen yogurt. You may realize you don't need quite as much of the full fat frozen yogurt to feel satisfied as you do fat-free frozen yogurt. You may notice your blood sugar stays a little more regulated.
Or you may not notice anything besides "hey this tastes good!" before you move on with your life because food is just food and that's okay. 😉
When you try this Chocolate Cashew Frozen Yogurt, let me know how you like it! Be sure to tag me (@nutritiontofit and #nutritiontofit) on Instagram, or share to the Nutrition to Fit Facebook page. Happy dessert-ing! 😉
- 2 cups whole milk plain yogurt
- ¼ cup cocoa powder
- ¼ cup cashew butter
- 2 tablespoons agave nectar
- Optional Garnish: mini chocolate chips chopped cashew pieces
- Combine yogurt, cocoa powder, cashew butter, and agave in a food processor.
- Pour into an airtight storage container.
- Freezer at least 6 hours or overnight.
- Optional: garnish with mini chocolate chips and chopped cashews.
- Any leftovers may be stored in a sealed, airtight container in the freezer for up to four weeks.