Frozen Greek yogurt bark is a refreshing, protein-rich treat you can make with the fruit your family likes. The version pictured has blueberries, raspberries, sugar-free chocolate chips, and coconut flakes.
A QUICK NOTE
Spread the yogurt about ¼–½ inch thick. A very thin layer melts quickly and falls apart, so keep the bark frozen until just before serving.
FREEZE TIME
About 3 hours, or until firm
INGREDIENTS
4 cups plain full-fat Greek yogurt
6 tablespoons sugar-free maple syrup or honey
3 teaspoons vanilla extract
Fresh fruit of choice, such as blueberries, raspberries, strawberries, blackberries, kiwi, pineapple, peaches, mangoes, or cherries
Lily’s sugar-free chocolate chips, for topping
Unsweetened coconut flakes, for topping
DIRECTIONS
1. Line a rimmed baking sheet with parchment paper. Prepare any fruit that needs to be sliced or torn into bite-sized pieces.
2. In a medium bowl, stir together the yogurt, maple syrup or honey, vanilla, and some of the fruit. Reserve some fruit for topping so there are berries throughout the bark and on top.
3. Spread the yogurt mixture on the prepared pan in a rectangle about ¼–½ inch thick. Scatter the remaining fruit, chocolate chips, and coconut flakes over the top.
4. Freeze for about 3 hours, or until firm. Break or cut into pieces while frozen. Let sit for 3–5 minutes before serving, then enjoy promptly before it softens.
5. Store leftover bark in a sealed freezer bag for up to 3 months.
Gavin finished his first and Zoey was nice enough to offer a bite.
But only one! Get away!
