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.
I made my frozen yogurt bark a pretty pink using my favorite 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 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 frozen yogurt 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 monk fruit 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 colored 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.
- Freeze until firm, usually at least 4 hours. Once firm, break into pieces and devour!
Dr. Tara’s passion is to inspire and empower others to experience the joy and richness of life. She embraces a holistic definition of health & wellness with a focus on lifestyle factors. For more info and delicious recipes, visit her website and find her on Instagram @DrTaraSunshine.
Photos courtesy of @DrTaraSunshine.