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Yogurt-Berry Bone Parfait
Spoil your dog rotten with this drool-worthy dessert, created by blogger Rosalyn Acero of . Acero’s a master at whipping up treats gentle enough for her pup’s sensitive tummy.
1. As a mold, use a 31/4-inch bone cookie cutter. Place on a flat surface, such as a glass plate.
2. Pour 1 tbsp Greek yogurt into mold. Freeze about 1 hour.
3. Add 2 tsp fresh blackberry juice (from about three smashed blackberries). Freeze 20 to 30 minutes.
4. Place little pieces of raspberry over blackberry juice, then pour 1 tbsp plain yogurt on top. Freeze 20 minutes.
5. Place 1 tsp homemade Toasted Coconut Honey Oats (see recipe below) on top. Freeze another 10 to 15 minutes.
Toasted Coconut Honey Oats
1. Mix 11⁄2 tbsp coconut oil and 1/4 cup rolled or instant oats. In a skillet, toast over medium-high heat 5 to 7 minutes, until oats are golden brown. Remove from heat and mix in 1 tsp honey.
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3-Ingredient Salmon Cat Treats
These feline goodies are purrfection thanks to Becky Hardin. When freshly baked ones are in the drawer, Hardin’s tabby cat, Dill, will sit nearby and meow for them all day.
1.Heat oven to 350°. Pulse 10 oz canned salmon (undrained) in a food processor and chop as finely as possible.
2. In a stand mixer, combine salmon, 1 egg (beaten) and 2 cups whole wheat flour until dough forms. If dough is too dry, add up to 1/3 cup water. If dough is too wet or sticky, add a bit more flour. Dough should be tacky but not sticky.
3. Roll out dough on a floured surface until about 1/4 inch thick. Use a 3/4-inch cookie cutter in the shape of your choice to create your treats.
4. Place treats on a parchment-lined baking sheet and bake at 350° for about 20 minutes. When they’re slightly browned and crunchy, they’re done.
5. Allow to cool before serving.
Store in an airtight container for up to 2 weeks.
Makes 80 to 100 mini treats.
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Talk about lucky dogs! Tennille Tejeda, author of , makes these goodies for her two shelter adoptees. Your pooch will give them two paws up.
1. To create the first layer, add 1 peeled, chopped kiwi and 1⁄2 cup water to a blender or food processor. Whirl until smooth. Pour about 1 inch of kiwi mixture into the bottom of each of 4 plastic cocktail cups. Place in freezer for an hour or until frozen.
2. For the second layer, add 1⁄2 cup strawberries and 1⁄2 cup water to blender or food processor. Whirl until smooth. Pour about 1 inch of strawberry mixture over first layer. Place in freezer for an hour or until frozen.
3. For the third and final layer, add 1 banana and 1⁄2 cup water to blender or food processor. Whirl until smooth. Pour about 1 inch of banana mixture over second layer. Freeze overnight to allow to fully set.
4. When ready to serve, run warm water outside of the cup so the pupsicle slips out.
Makes 4 pupsicles.