Today I have a recipe for the furry friend in your life. Pretty much anywhere you live, this summer has been H-O-T. We have been absolutely sweltering with no air conditioning, but considering we’re in the midst of a massive kitchen renovation, replacing the windows to allow for AC units was not in the budget this year. Let me tell you, no high-tech fan can ease the pain of 92 degrees. Not a one. Florida, I don’t know how you do it.
Although it’s been rough for us humans, we have to be grateful that we’re not adorned with a fur coat. After a scary walk experience where Bauer went limp and slumped over, we’ve been careful not to take him out in high heat and alternate between cold baths, his kiddie pool, and “frosty paws!” You may have also seen them in your store as “dogsters,” either brand is a Bauer favorite! He flips for this stuff, but at $5 for four, one per day is not exactly budget friendly.
We decided to try our hand at homemade frosty paws recently, and it was a success! He loves them and I feel better about the nutrition that he’s getting (I know he’s a dog, but I’m still a dietitian!), and the lower cost. It cost about $2.30 to make ten of them, because we already had the peanut butter on hand.
If you’re thinking.. are you crazy? I don’t even make homemade ice cream for my human children? I can assure you it is EXTREMELY simple. Three ingredients, thrown in a blender, poured into cups, frozen, done. It took me 5 minutes.
I hope you can whip these together for your pup before the summer is over! Although no rush, because September is already looking pretty hot.
One other note: Bauer weighs 65 lbs, so a “serving size” for him may be bigger or smaller than for your dog. Adjust accordingly. :)
- 32 oz plain yogurt
- 1 cup creamy peanut butter
- 3 ripe bananas
- Add yogurt, peanut butter and bananas to a blender or food processor. Blend until smooth.
- Pour mixture evenly into ten 9 oz wide-mouthed plastic cups (filling a little less then half way, or however much is a good portion size for your dog). Note: The smallest size cups I could find with a wide enough mouth were 9 oz, but feel free to use a smaller size if you can find them!
- Cover each cup with a piece of aluminum foil and freeze overnight.