Fruity Frozen Yogurt Bark Recipe
Fruity Frozen Yogurt Bark Recipe Two Ways
Recipe originally appeared on ThinkyBites
When the summer heat is in full force there is nothing better than a nice, cool treat. Don’t you think?
While ice cream and popsicles are the classic summer dessert, I’ve got a sweet and healthy frozen treat that is easy to make and super versatile. Isn’t that what we all want – easy, delicious and nutritious?
This Fruity Frozen Yogurt (done two ways) is beyond simple. Depending on the ingredients you choose, prep time could be 10 minutes or less. In fact, it’s easy enough for kids to make and since there is no cooking (all you need is a freezer) this won’t heat up your kitchen when you are already melting from the summer sun. 
The ingredients are simple – mix together equal parts yogurt (preferably, a plain or vanilla full-fat or Greek yogurt) and fruit. If you choose plain yogurt, you may want to sweeten the yogurt with a touch of maple syrup but that’s up to you. Mix together and freeze. If you want to kick this frozen yogurt up a notch, try adding some mini chocolate chips. Other possible ingredients to include are:
- finely chopped nuts
- chia seeds
- hemp seeds
- smooth peanut butter (natural)
- cocoa powder
- unsweetened shredded coconut
- dried fruit
Really, the flavour possibilities are endless!
Besides being a cool treat, this Fruity Frozen Yogurt is also pretty nutritious, too. Yogurt is a great source of calcium and protein (especially if using Greek yogurt) and fruit adds vitamins, minerals and fiber. Delicious and nutritious! It’s win-win.
Check out my two variations of this Fruity Frozen Yogurt below:
Cherry, Coconut, and Chocolate Frozen Yogurt
INGREDIENTS:
- 1 cup full fat or Greek Yogurt (plain or vanilla)
- 1 cup cherries, pitted and chopped
- 2 tablespoons mini chocolate chips
- 2 tablespoons shredded coconut, unsweetened
- optional: 1-2 tablespoons maple syrup, if using plain yogurt
Strawberry and Blueberry Frozen Yogurt
INGREDIENTS:
- 1 cup full fat or Greek yogurt (plain or vanilla)
- 1/2 cup chopped strawberries
- 1/2 cup blueberries
- optional: 1-2 tablespoons maple syrup, if using plain yogurt
- optional: 2 tablespoons mini chocolate chips
METHOD
- Prepare baking sheet or muffin tin– place parchment paper on baking sheet or put paper muffin liners in muffin tin.
- Mix together yogurt, fruit, and any other ingredients you are using.
- Spread yogurt and fruit mixture onto baking sheet so that it is even and about 1 cm thick or fill each muffin liner about 1/2 way full with mixture.
- Freeze for at least 3 hours, or until completely frozen.
- Enjoy.
If using muffin tin – makes about 9-12 yogurt cups, depending on how big you make each one. After freezing, you may find the yogurt cups to be slightly difficult to remove from the tin. If so, let sit at room temperature for about 5 minutes to make them easier to remove.
If using a baking sheet – gently take frozen yogurt slab off of baking sheet and place on cutting board. Cut into smaller pieces with sharp knife, or simply break apart with hands.
STORAGE
If not eating all right away, place individual yogurt cups or yogurt bark pieces in a freezer-proof container. Yogurt usually lasts 1-2 months in the freezer…but I have a feeling these won’t last that long : )
Kate Chury
Registered Dietitian
Kate is a is a Registered Dietitian in Calgary, Alberta.
