FROZEN YOGURT BARK
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Frozen yogurt bark is a nutritious-and-delicious family-friendly treat. It’s super simple to prepare and can be made with dairy or non-dairy yogurt and your choice of toppings.
I generally recommend using a higher fat yogurt (I use anything from 2% to 8%) so that your dessert is creamy and luscious instead of icy. I also like to boost my bark with protein for a truly satisfying snack!
This recipe makes one standard cookie sheet tray of bark.
Ingredients:
3 cups plain probiotic Greek or coconut yogurt
2 to 3 Tbsp Nuzest Clean Lean Smooth Vanilla protein powder OR Further Food collagen or protein powder of choice (optional)
1 to 2 Tbsp MCT oil (optional)
1 tsp pure vanilla extract (optional)
Lakanto sugar-free monk fruit sweetener or pure stevia or raw honey, adjusted to taste
optional add-ins for colour: Salus Red Beet crystals (pink), Blue Majik spirulina (blue), matcha (green), or turmeric (yellow)
toppings as desired: fresh or dried fruit, chopped nuts or seeds, Giddy Yo cacao nibs or diced chocolate pieces, chocolate chips, coconut chips, granola or cereal, trail mix, cinnamon-roasted chickpeas, pretzels, naturally-coloured sprinkles, etc.
Directions:
Mix yogurt with protein/collagen, MCT oil, and vanilla until smooth. Sweeten to taste. Add natural food colouring as desired.
Spread yogurt mixture on a parchment-lined baking sheet and sprinkle with toppings of choice.
Freeze until firm, usually a minimum of 4 hours. Once firm, cut or break into pieces and devour!
Leftovers can be stored in a freezer bag or airtight container in the freezer for up to 2 months. Remove from the freezer for a few minutes before eating.
Pink yogurt bark using Greek Gods 8% yogurt coloured with 1 Tbsp Salus Red Beet crystals.
Recipe originally published July 16, 2018. Updated June 3, 2019.