On my Israel trip this past summer, one of the most ambitious items on the itinerary was the Masada climb. We rose at 3 AM – not hard to do when you’re sleeping in a tent full of bugs and bodies – piled onto the bus in a drowsy haze of yawns, sleepy greetings, and too-loud Israeli pop music, and pulled up at the foot of a mountain that seemed insurmountable, a menacing peak towering towards the dusky heavens. I was sure the task of hiking it was impossible.

But we did it anyway – all the way up, just in time to see the sun rise: a once-in-a-lifetime view.

The hardest part was actually climbing all the way down without slipping. Everyone in our group got a little ticked off when we reached the bottom – only to discover that the restaurant where we were to have breakfast was a little ways back up the mountain. We would have to fight gravity yet again if we wanted some long-awaited sustenance.

I told the group leader, truthfully, “I’m glad I climbed all the way down the mountain. It was an experience.” It so happens it was also very hot and sweaty. When we reached the restaurant, the last thing I was craving was a hot breakfast of cooked eggs and steaming scalloped potatoes. In fact, I stared perhaps a moment too long at the case of Magnum ice cream bars before getting in line for the buffet.

To tell you the truth, ice cream in the morning is nauseating. However, I think AM frozen yogurt is just peachy. And after conquering a seemingly impossible goal, after testing the limits of one’s own strength and physical and emotional endurance, a little bit of an indulgence is in order.

This treat fits the bill for an active morning reward: a delicious strawberry cheesecake frozen treat composed of ingredients which, each on its own, wouldn’t cause most health nuts a moment’s pause before consuming it for breakfast. Whole grain graham crackers, protein-packed light Greek yogurt, vitamin-rich fresh strawberries, peanut butter as a healthy fat and agave as a low-GI sweetener. A totally unobjectionable breakfast. That happens to look like an ice cream sandwich! A perfect example of why you can never judge a book by its cover.

Just freeze the yogurt for 45 minutes to one hour to achieve a soft frozen yogurt texture, rather than that awful rock-hardness that can result from putting regular yogurt in the freezer for two long. Then throw it all together and you’re set! Enjoy rewarding yourself.

Super Protein Breakfast Fro-Yo Sandwiches

makes 2 sandwich squares

Ingredients:

• 2 honey flavored graham crackers
• 8 strawberries
• 1 container Dannon Light & Fit Greek 80 Calorie yogurt, Strawberry Cheesecake flavor
• 1 tbs creamy peanut butter
• 1 tsp agave syrup

Directions:

Place container of yogurt in freezer for 45-60 minutes.

Cut up your strawberries – I did this with some variety, making some little diced morsels and some round slices.

When yogurt has become soft-frozen, break each graham cracker in half. Place two halves on desired serving bowl/plate. Top with diced strawberries.

Remove yogurt from freezer. Using a large spoon or ice cream scoop, spoon frozen yogurt on top of graham crackers and strawberries.

Top with remaining graham cracker halves.

Arrange remaining strawberry slices around sandwiches. Spoon peanut butter on top graham crackers. Drizzle agave over the whole mess.

And now, for the last and tastiest step – grab a spoon and dig in!