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PRETTY IN PINK FROZEN YOGURT BARK

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FROZEN YOGURT BARK PIECES.jpg

Frozen yogurt bark is a nutritious and delicious family-friendly summer treat.  It’s super simple to prepare and can be made with dairy or non-dairy yogurt and your choice of toppings.

Here I made a pretty pink version using my favourite Salus Red Beet crystals. It was a hit with my whole family.

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:

FROZEN YOGURT BARK INGREDIENTS.jpg

  • 3 cups plain probiotic Greek or coconut yogurt

  • 2 to 3 Tbsp Further Food collagen peptides or Nuzest Just Natural or Smooth Vanilla protein powder (optional)

  • 2 Tbsp MCT oil (optional)

  • 2 to 3 tsp Salus Red Beet Crystals

  • 1 tsp pure vanilla extract (optional)

  • Lakanto sugar-free monk fruit sweetener or pure stevia or raw honey, adjusted to taste

  • toppings as desired: fresh or dried fruit, nuts/seeds, cacao nibs, dark chocolate chips, diced chocolate pieces, coconut chips, granola, trail mix, cinnamon roasted chickpeas, naturally coloured sprinkles, etc.

Directions:

  1. Mix yogurt with collagen/protein, MCT oil, Red Beet Crystals, and vanilla until smooth. Sweeten to taste.

  2. Spread yogurt mixture on a parchment-lined baking sheet and sprinkle with toppings of choice (left side photo below).

  3. Freeze until firm, usually a minimum of 4 hours. Once firm, 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.