YOGURT BARK
Yogurt bark is the healthiest treat around! Spread your favorite yogurt on a tray, top with your favorite fruits, dark chocolate bits, nuts, seeds, and more - then freeze. That's it! Children love this as a sweet snack, but it's great for the whole family.
Provided by mumofsix
Categories Desserts Frozen Dessert Recipes
Time 3h5m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 47.2 calories, Carbohydrate 3.7 g, Cholesterol 4.7 mg, Fat 3 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 14.8 mg, Sugar 1.9 g
FROZEN YOGURT BARK
Provided by Ree Drummond : Food Network
Time 4h35m
Yield 12 servings
Number Of Ingredients 8
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.
FROZEN YOGURT BARK
Just the right mix of crisp, creamy, and barely sweet, this frozen treat is exactly what we want to snack on all summer long. Make it with pistachios and raspberries, or swap in your favorite nut and berry.
Provided by Anna Stockwell
Categories snack week Yogurt Raspberry Pistachio Frozen Dessert Breakfast Nut Berry Healthy snack Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6-8
Number Of Ingredients 6
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.
YOGURT FRUIT BARK
Make and share this Yogurt Fruit Bark recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 4h5m
Yield 2 pounds
Number Of Ingredients 6
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.
FROZEN YOGURT BARK WITH STRAWBERRY-BALSAMIC JAM
What I love about my Strawberry-Balsamic Jam is how versatile it is. Sure, you can spread it on toast or use it as a cake filling. I thought I'd do something a little different here and make a healthy-ish frozen treat to keep on hand for when I get a sweet tooth.
Provided by Kardea Brown
Categories dessert
Time 4h35m
Yield 8 to 12 servings (2 cups jam)
Number Of Ingredients 10
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.
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5/5 (10)Total Time 8 hrs 10 minsCategory Dessert, SnackCalories 49 per serving
- Mix jam and Greek yogurt together until fully incorporated, then spread on a parchment covered cookie sheet
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5/5 Total Time 25 minsCategory ChristmasCalories 91 per serving
- Line a 30cm x 20cm tray with baking paper. In a bowl, combine yoghurt, vanilla and chia seeds and mix well. Stir in desiccated coconut. Spread yoghurt mixture evenly over prepared tray.
- In a small bowl, microwave jam or fruit spread on high for 20 seconds, or until just runny. Pour jam into a plastic piping bag (or zip-lock bag), snip the corner or tip off the bag and pipe jam in swirls or rows over yoghurt.
- Use a skewer or knife blade and lightly drag it through the yoghurt and jam to create a swirl effect. Tap the tray gently on the benchtop a couple of times to flatten the yoghurt mixture. Scatter with pistachios, cranberries and petals, if using. Freeze overnight.
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- In a large bowl, add yogurt, maple syrup, vanilla extract and whisk until well combined. Taste and adjust as needed.
- Pour the yogurt mixture onto the lined baking sheet, using a spatula to spread it into a rectangular shape until roughly 1/4″ thick.
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Ratings 5Calories 80 per servingCategory Desserts
- In a large mixing bowl combine yogurt, agave, vanilla, lemon juice, and salt; whisk until thoroughly combined.
- Transfer yogurt mixture to previously prepared baking sheet and spread it around to an even thickness.
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- Mix the yogurt and honey together until well combined. Add the cranberries and raisins and stir again.
- Line a baking tray with foil and pour the yogurt mixture on top. Spread it depending on how thick or thin you want your bark to be. Mine was approx 1/2 inch thick.
- Sprinkle the strawberries, chocolate chips and desiccated coconut on top and place in the freezer for 2-4 hours or until it is completely frozen.
- Remove from the freezer and use a sharp knife to break the bark into pieces. The bark can be stored in the freezer in food bags.
FROZEN YOGURT BARK - FOODESS
From foodess.com
Cuisine AmericanEstimated Reading Time 3 minsCategory Dessert
- Whisk sugar into the yogurt then spread it out over a parchment-lined baking sheet to about ¼” thick.
- Drop jam by ½ teaspoonfuls onto yogurt. Use a skewer or the tip of a knife to swirl the jam through. Scatter fruit over top and freeze 4 hours.
- Remove from freezer, peel off the parchment, and crack yogurt into shards of desired size. Freeze between layers of parchment in a sealed container for up to 3 months.
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5/5 (3)Category DessertCuisine AmericanTotal Time 5 hrs 10 mins
- Line a baking sheet with parchment paper. You can use a 9x9 baking dish, 9x13 baking dish or a 13x18 baking sheet, depending on how thick you want your bark.
- In a medium bowl, mash one banana. Add in the yogurt and honey (if using) and stir until combined.
- Pour the yogurt mixture onto the baking sheet and spread with a knife or spatula until you have a smooth layer.
- Swirl on the peanut butter and sprinkle on the mini chocolate chips. If your peanut butter is too thick, you can place it in a small bowl and heat in the microwave in 20-second increments. Slice the remaining banana and place it on top of the yogurt.
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From theheirloompantry.co
4.9/5 (8)Total Time 3 hrs 10 minsCategory Breakfast, Dessert, SnackCalories 136 per serving
- Line a standard baking sheet with parchment paper. Stir the vanilla Greek yogurt so it is creamy and consistent. Then pour onto the parchment paper and spread evenly using an offset spatula or a spoon until the yogurt is about a quarter of an inch thick.
- Evenly scatter the berries and granola on top of yogurt. Then, place the baking sheet in the freezer and freeze the yogurt for a minimum of 3 hours.
- Once the bark is frozen, remove from the freezer. Use a sharp knife and cut the bark into 18-20 pieces. Enjoy immediately or store in the freezer.
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From eatingbirdfood.com
3.7/5 (159)Calories 94 per servingCategory Dessert
- Spread yogurt mixture evenly, about a 1/4 of an inch thick, onto the prepared baking sheet in rectangular shape. Scatter the strawberries and blueberries on top. Sprinkle with coconut flakes.
- Place in the freezer for about 3 hours or until the yogurt is firm. Cut or break into 16-20 pieces and serve.
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- Line a baking sheet with parchment paper. You can use a 9x9 baking dish, 9x13 baking dish or a 13x18 baking sheet, depending on how thick you want your bark.
- Pour the yogurt onto the baking sheet and spread with a knife or spatula until you have a smooth layer.
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