Yogurt Bites/Pistachio Cookies

By Amy Story Larson

For our family, when the sun came out after the winter chill, anything quick and easy for desserts or snacking was the thing. When the kids returned from a jump on the trampoline with their Australian shepherd, Callie, who strangely liked to jump, too, they’d be famished as they entered the country home’s back door through the old garage. Recipes for anything cool and frozen or these cookies were a welcomed treat.

Yummy Frozen Yogurt Bites



Greek-style yogurt

Fresh fruit

Chocolate chips, mint leaves, or colored sprinkles, optional


> Spoon 1 tsp. or less of granola into the sections of an ice cube tray.

> Cover with yogurt, then top with items of choice.

> Freeze 2 hours, let soften a little, then remove from trays and serve.

Pistachio Drop Cookies


2 sticks unsalted butter cut into pieces

2 eggs

2 3.4 oz packages pistachio instant pudding mix

1 tsp. clear vanilla flavoring or extract if you don’t mind its brown color in the mix

2 c. flour

1 tsp. baking soda

12 oz. bag semi-sweet chocolate chip morsels

Melted in microwave chips for drizzle


> Preheat oven to 350 degrees.

> Combine eggs, butter, and pudding. Stir in vanilla. Add flour, baking soda. Gently stir in chocolate chips.

> Place 1 tsp. of dough one inch apart in ungreased cookie sheet.

> Bake 10-12 minutes.

*If desired, place melted chips liquid (let cool a bit) into a parchment or wax paper tube, snip the end, and drizzle over cookies for a fancy effect.


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Amy Story

About Amy Story

Amy Story is a food and adventure writer, artist, and art instructor. She makes her way through the state looking for good recipes and new friends, often found simultaneously.

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