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

  1. Line a small baking sheet with parchment paper (I use a 10-in by 6-in). 
  2. Use a large spoon to spread the yogurt evenly across the parchment. 
  3. Sprinkle your fruit, chocolate, and nuts evenly across the top. 
  4. Place the entire sheet in the freezer for at least one hour, until the yogurt is frozen. 
  5. Remove the tray and break apart your bark into chunks. 
  6. 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. 

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