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Frozen Yogurt Bark

  • 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

  • 2–3 tablespoons unsweetened coconut flakes

Directions:

  1. Line a rimmed baking sheet with parchment paper.

  2. In a medium bowl, stir together yogurt, maple syrup and vanilla until well combined.

  3. Spread yogurt mixture evenly, about a 1/4 of an inch thick, onto the prepared baking sheet in rectangular shape. Scatter the strawberries and blueberries on top. Sprinkle with coconut flakes.

  4. Place in the freezer for about 3 hours or until the yogurt is firm. Cut or break into 16-20 pieces and serve.

  5. 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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