Frozen yogurt bark is a nutritious and delicious family-friendly summer treat. It’s super simple to prepare and can be made with dairy or non-dairy yogurt and your choice of toppings.
Here I made a pretty pink version using my favourite Salus Red Beet crystals. It was a hit with my whole family.
I generally recommend using a higher fat yogurt (I use anything from 2% to 8%) so that your dessert is creamy and luscious instead of icy. I also like to boost my bark with protein for a truly satisfying snack!
This recipe makes one standard cookie sheet tray of bark.
4 cups plain probiotic Greek or coconut yogurt
1/2 cup collagen peptides (or natural or vanilla protein powder) (optional)
2 Tbsp MCT oil (optional)
1 Tbsp Salus Red Beet Crystals
1 tsp pure vanilla extract
2+ Tbsp raw honey (or monkfruit sweetener or stevia), adjusted to taste
toppings as desired: fresh or dried fruit, nuts/seeds, cacao nibs, dark chocolate chips, diced chocolate pieces, coconut chips, granola, trail mix, cinnamon roasted chickpeas, naturally coloured sprinkles, etc.
Mix yogurt with collagen/protein, MCT oil, Red Beet Crystals, and vanilla until smooth. Sweeten to taste.
Spread yogurt mixture on a parchment-lined baking sheet and sprinkle with toppings of choice (left side photo below).
Freeze until firm, usually a minimum of 4 hours. Once firm, break into pieces and devour!