Frozen Yogurt Bark Food

FROZEN YOGURT BARK

Steps:

• Stir together the yogurt, honey and vanilla in a medium bowl. Spread onto a parchment-lined baking sheet in an even layer and sprinkle with your desired toppings.
• Freeze overnight, then break the bark into pieces and serve.

FROZEN YOGURT BARK

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!

FROZEN YOGURT BARK

Steps:

• Line a rimmed baking sheet with parchment or wax paper. Using a rubber spatula, mix yogurt, honey, vanilla, and salt in a medium bowl until smooth. Pour into the center of prepared sheet and spread to 1/4" thick. Top with raspberries and pistachios. Freeze until completely firm, about 4 hours. Break into pieces to serve.
• Do Ahead
• Yogurt bark can be made 2 months ahead. Freeze in a resealable container.

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.

STRAWBERRY FROZEN YOGURT BARK

Steps:

• Line a rimmed baking sheet with parchment paper.
• In a medium bowl, stir together yogurt, honey, and vanilla extract until well combined.
• Spread yogurt mixture evenly, about a 1/4 of an inch thick, onto the prepared baking sheet in a rectangular shape. Swirl in the jelly and scatter the toppings.
• Place in the freezer for about 3 hours or until the yogurt is firm. Cut or break into 16-20 pieces and serve. Store leftover yogurt bark in a sealed freezer bag for up to 3 months. I like taking it out and letting it sit for about 3-5 minutes before eating.