Updated: May 1, 2020
Fro-yo. Who doesn’t love it? In a time where we can’t go for a stroll in the neighbourhood to our local fro-yo shop, I’ve had to get creative and bring this treat to a freezer near me!
Plus, (confession!) we’ve also been eating waaaaay too much chocolate bark in #quarantine and needed a healthier alternative!
The other day I posted a picture on my Instagram story of me making yogurt bark and the response was overwhelming—everyone wanted the recipe!
If you think making chocolate bark is easy, you’re really gonna be stunned by yogurt bark! This is because it requires even less effort, saving you time that would have been spent melting chocolate chips. With yogurt, all you have to do is open the container, slather it evenly across a parchment-covered baking sheet and then sprinkle on your goodies! Probably a total of two minutes… maybe five if you wanna get fancy and toast some nuts!
Like chocolate bark, yogurt bark also keeps beautifully when Ziplocked in the freezer. You’re gonna wanna keep it there so it doesn’t lose its shape and start to get all melty, reverting back to its less viscous state.
I like to use a sturdier yogurt like a Greek or balkan-style yogurt because it not only holds up a bit stronger, but it also tends to have more protein and feel a lil more satisfying as a snack.
I haven’t tried using a vegan yogurt yet, but I imagine that an almond or soy-based yogurt would probably hold up just the same given their thicker textures...feel free to let me know in the comments!
Again, like chocolate bark, you can pretty much add anything you’d like on top—chocolate and sweets included lol! However, because me and my fam have been devouring chocolate bark on a daily basis, I thought that I should try and make our yogurt bark a lil more bright and healthy!
I decided to chop up some fresh raspberries and blackberries, along with some toasted almonds for this recipe. But, you can use dried fruits, seeds, pieces of chocolate or whatever else you’d like really!
Since you can kind of do whatever with this recipe it’s pretty open ended. You can use spread more or less yogurt depending on how much you’d like to make. If I’m using an entire tub of yogurt, usually I’ll opt for a large sheet pan to spread it on as you’d like the bark to be relatively thin but still thick enough so as not to break super easily.
If you’re looking for a guilt-free snack, or just an ode to your fro-yo shop, then yogurt bark is the route to go! A lower calorie and higher protein snack, it’s a healthy snack for all year round! What are you waiting for? Get in the kitchen and craft your fro-yo bark asap!
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* Makes 12 servings *
2 cups balkan style lemon yogurt (I use the Astro brand)
1/4 cup almonds
1/3 cup fresh berries, chopped roughly
1 teaspoon sea salt flakes
Roughly chop almonds and toss into a pan over medium high heat.
Toast almonds for 5 minutes or until slightly golden in colour. Set aside.
On a large, parchment-lined sheet pan, use a spatula to spread the yogurt evenly. Aim for a 1/4” thickness.
Sprinkle the berries and almonds over your yogurt base.
Finish with sea salt flakes.
Place the sheet pan in the freezer for 20 minutes. Once the bark is completely hardened, use your hands to break it into pieces.
Serve immediately or store it in your freezer in a Ziploc bag!
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Have you made yogurt bark? Let me know below!