Who knew that a frozen treat like this could be so full of protein goodness? Use any fruit or nut to give the variety that your tastebuds love!!
1 1/2 cups plain full-fat Greek yogurt
2 Tablespoons maple syrup or honey
1 teaspoon vanilla extract
1/3–1/2 cup fresh strawberries, sliced
1/3–1/2 cup fresh blueberries
1/2 cup ground flaxseeds
2–3 tablespoons unsweetened coconut flakes* optional
Line a rimmed baking sheet with parchment paper.
In a medium bowl, stir together yogurt, maple syrup, flaxseeds, and vanilla until well combined.
Spread the yogurt mixture evenly, about a 1/4 of an inch thick, onto the prepared baking sheet in a rectangular shape. Scatter the strawberries and blueberries on top. Sprinkle with coconut flakes.
Place in the freezer for about 3 hours or until the yogurt is firm. Cut or break into 16-20 pieces and serve.
Store leftover yogurt bark in a sealed freezer bag for up to 3 months. I like taking it out and letting it sit for about 3-5 minutes before eating. Serves 6.
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