I make a Peanut butter dip ( which any nut butter can be used ) I heat however much PB in the microwave until its hot then stir in milk. It normally is pretty close to 50/50, depending on how thick you like your dip. When you first start stiring it seems like OMG I have really done something wrong this is a mess, but keep stiring and you end up with this velvety smooth dip. You can add some honey to it ... or once it has cooled down do a real fine chop on some dark chocolate and add to it. To have with fruit or what ever you would like to dip in it.
I have also used the same "dip" on PB&J sandwiches for my daughter expecially when she was younger and PB stuck in her mouth to much.
Also have you seen Banana chips... they have them in sweetened and un sweetened. I prefer the unsweetened. They definately have the crunch you are looking for. Perhaps these dipped in a little dark chocolate, or in your yogart.
Have you tried freezing your yougart with a little sweetening of honey before it hits the freezer. Or fruit like watermelon freeze a large chunk then scrape a spoon across. It makes some awsome watermelon ice.
You can alter almost any of the more traditional sweet deserts to make them fit your taste. I do not put near the amount of sugar that is called for in chocolate chip cookies and always use the semi sweet or dark chocolate chips. My grandfather is a diabetic and my grandmother makes him ranger cookies ( best description for them ) using apple sauce instead of the fat and most of the sugar. She has been known to use honey or molasses to finish out sweetening the cookies. Then she adds chocolate, nuts, dried fruit, or whatever else she has on hand to dump in ( if you knew my grandmother you would find this utterly halarious because most often that is what happens oh i had it on hand so i dumped it in..soup, cookies, gulash nothing is safe *lol*)These cookies come out more like cakes in texture then the more traditional cookies, but I grew up on them.
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