Frozen Yogurt Bark Recipes
FROZEN YOGURT BARK
I never -- and I mean, never -- get sick of eating ice cream and frozen yogurt, but it sure is fun to mix it up once in a while. When I was a kid, I loved the places where you got to pick your ice cream base and then add any mix-ins you wanted. This recipe is similar but uses Greek yogurt for the base instead. If you've never made frozen yogurt bark before now is the time to do it!
Provided by Catherine McCord
Categories dessert
Time 8h10m
Yield 4 servings
Number Of Ingredients 6
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
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 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.
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