Fresh Fruit And Yogurt Bark Food

HOMEMADE YOGURT BARK WITH FRUIT

Steps:

• Start by lining a baking sheet with parchment paper and set aside.
• In a large mixing bowl combine yogurt, honey, vanilla, lemon juice, and salt.
• Whisk until thoroughly combined.
• Transfer yogurt mixture to the previously prepared baking sheet and spread it around to an even thickness.
• Top with berries.
• Garnish with granola.
• Freeze for 2 to 3 hours, or until firm.
• Break into pieces.
• Keep in the freezer before serving,
• Serve and enjoy!

FRESH FRUIT YOGURT BARK

Steps:

• Line a 10"x 15" jelly roll pan with parchment paper, leaving a 1-inch edge on all sides.
• Combine the Greek yogurt and Eagle Brand sweetened condensed milk in a bowl. Spread into the parchment-lined pan.
• Scatter with fresh berries.
• Freeze for 2 hours.
• Remove from pan by lifting the parchment, cut into 20 pieces. Serve immediately.

FROZEN YOGURT BARK

Steps:

• Line 2 baking sheets with parchment paper or wax paper and set aside.
• Toast the flaked coconut in a dry nonstick skillet over medium-high heat, shaking the pan frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Remove from the heat and allow to cool.
• Add the sunflower seeds to the same skillet and toast, stirring constantly, until they are golden brown, 2 to 3 minutes. Remove and let cool.
• Add the yogurt to a bowl, then add the honey and mix together. Spoon half on each of the lined baking sheets and spread out with a spatula.
• Place the strawberry preserves in a piping bag, snip off the end and pipe evenly over the of yogurt. Repeat with the blackberry preserves.
• Evenly sprinkle half of the strawberries, blackberries, coconut and sunflower seeds over each pan. Tap the pans on the countertop to ensure that the fruit and nuts settle into the yogurt.
• Place in the freezer, uncovered, until set, at least 4 hours.
• Remove from the freezer, peel off the paper and break into random pieces. Transfer to an airtight container and keep frozen until ready to eat.

YOGURT BARK

Steps:

• Line two 9-inch rimmed baking sheets with parchment paper.
• Whisk together yogurt, maple syrup, and vanilla extract. Divide mixture between the 2 baking sheets and spread out using a spatula until about 1/4-inch thick. Scatter sliced almonds, dried blueberries, and cacao nibs evenly over each baking sheet.
• Place baking sheets in the freezer for at least 3 hours, or overnight. Remove from freezer and roughly break or slice into about 2 dozen pieces.

FROZEN YOGURT BARK WITH STRAWBERRY-BALSAMIC JAM

Steps:

• Make the jam: Combine the strawberries, sugar, vinegar and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook until the strawberries soften and the mixture thickens, about 20 minutes. Remove the jam from the pan to a bowl and cool to room temperature. Stir in the lemon zest and juice.
• Make the bark: Spread the yogurt on a parchment paper-lined baking sheet in a thin layer (about 1/3-inch thick). Dollop 1/2 cup jam over the yogurt and use a wooden skewer or tip of a knife to swirl. Sprinkle the fruit and chocolate shavings on top. Place in the freezer and freeze until firm, 2 to 3 hours. Once frozen, break into pieces.

YOGURT FRUIT BARK

Steps:

• Line a quarter-sheet pan with parchment paper. Set aside.
• In a small bowl whisk together yogurt and maple syrup.
• Spread mixture onto prepared sheet pan.
• Top with fruit and granola and freeze at least 4 hours, preferably overnight.
• Break and serve. Freeze leftovers.