Yogurt Bark
I started making this recipe as a way to reward myself with something sweet when I'm trying to eat mostly healthy (which is mostly). It has become a family favorite, particularly my son's, who will request yogurt bark now as a snack. It is high in protein, low in sugar, and free of guilt.
Yogurt Bark
- 2-3 cups of whole milk vanilla yogurt
- 1 cup of whole raspberries
- 1/2 cup semisweet chocolate chips (or white chocolate chips)
- 1/4 cup of sliced almonds
- Line a small baking sheet with parchment paper (I use a 10-in by 6-in).
- Use a large spoon to spread the yogurt evenly across the parchment.
- Sprinkle your fruit, chocolate, and nuts evenly across the top.
- Place the entire sheet in the freezer for at least one hour, until the yogurt is frozen.
- Remove the tray and break apart your bark into chunks.
- Place the yogurt bark in reusable containers and freeze for up to two weeks.
You may omit or substitute any of these toppings, but I do suggest sticking to the fruit/chocolate/nut combo. For instance, try drizzling almond butter instead of using sliced almonds, or use shredded coconut in place of raspberries for an Almond Joy-like treat.
