GOLDEN VALLEY, Minn. - Cool off this summer with delicious desserts that incorporate Greek yogurt.

Hy-Vee Savage Registered Dietitian Melissa Bradley will show you how to assemble healthier alternatives to traditional treats.

Frozen Yogurt Bark allows you to swap Greek Yogurt for traditional white chocolate, cutting the calories and increasing the protein. Cookie batter lovers can celebrate with this Edible Cookie Dough that is safe to eat – swap out the eggs for Greek yogurt.

For more recipes featuring Greek Yogurt check out Hy-Vee.com or visit your in-store Hy-Vee dietitian.

Frozen Yogurt Bark
Serves 12
**Smart Swap: Greek yogurt for white chocolate

All you need:
1 32-oz container vanilla Greek yogurt
¼ cup honey
½ cup granola (vanilla and almond or honey and oats – choose your favorite combination)
½ cup fresh blueberries
3 kiwis, peeled and sliced
¼ cup toasted coconut flakes
Nonstick cooking spray

All you do:
1. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
2. Combine Greek yogurt and honey in medium-sized bowl. Spread on prepared baking sheet.
3. Sprinkle yogurt with granola, fresh blueberries, kiwis and toasted coconut flakes.
4. Freeze for about 1 hour. Break into pieces and serve immediately.
5. Freeze leftover bark in an airtight container.

Edible Cookie Dough
Makes 2 cups
**Smart Swap: Greek yogurt for eggs!

All you need:
1 cup vanilla Greek yogurt
½ cup almond butter
2 tbsp honey
½ cup chocolate chips
¼ tsp vanilla extract
1/8 tsp salt

All you do:
1. Combine all ingredients in a medium-sized bowl and serve immediately. Enjoy!
Store in airtight container in refrigerator