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Welcome to LiveWellSTL! We are adding new events and resources every day. So, explore the site today and visit us often to see what's new.

Please remember to check with your doctor before beginning any new physical activity, weight loss, or nutrition plan. Also, events are subject to change, so always be sure to call ahead before attending.

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Frozen Yogurt Dots

Craving something sweet, but don't want to ruin all your healthy progress in the new year? Try these frozen yogurt dots! How can something so tiny have so much flavor? Thanks to fresh fruit and Greek yogurt these little frozen treats are packed with sweet and tang. A serving of ten has only 50 calories and 3 grams of sugar making them the perfect low-calorie and low-sugar after dinner treat!

 

Ingredients:

  • 1/2 cup cubed ripe mango or raspberries
  • 2/3 cup 2 percent vanilla Greek yogurt

 

Special equipment:  

  • Immersion blender with a blender cup
  • A squeeze bottle

 

 

 

Directions:

  1. Line a baking sheet with parchment.
  2. Puree the mango or raspberries with an immersion blender in the blender cup until smooth. Add the yogurt and mix gently with a spoon, just to combine. Transfer to a squeeze bottle.
  3. Squeeze thumbnail-size swirls of yogurt onto the prepared baking sheet in rows, about 50 dots in all.
  4. Put the baking sheet in the freezer until the dots are frozen, about 2 hours and up to 24 hours. 
  5. After the dots are frozen, they can be served immediately or transferred quickly to a small freezer-safe container and kept for later serving. The dots can be kept in an airtight freezer-safe container in the freezer for up to 1 month.
FEATURED EVENT

Cardio Barre (Zoom or In Person)

A fun and high energy workout combining barre work and cardio exercise to increase your heart rate and improve balance, flexibility, and stamina! Instructor: Paige Van Nest Location: Crestwood/Zoom

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FEATURED EVENT

VALENTINE FOR COUPLES: THAT'S AMORE

This hands-on class will create steak and blue cheese crostini topped with a balsamic drizzle, red onion-pepperoni-salami-artichoke antipasto salad with mozzarella and banana peppers tossed in Italian dressing, caprese-stuffed roasted chicken with lemon-basil Alfredo sauce served over fresh fettuccini, sautéed asparagus cooked in white wine and garlic, plus raspberry tiramisù trifle.

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