Strawberry Frozen Yogurt Bark Recipes

FROZEN YOGURT BARK

Steps:

• Line a rimmed baking quarter sheet with wax or parchment paper.
• Pour the yogurt into the baking dish and spread evenly on the prepared baking sheet so that it fills the shape.
• Top with the strawberries, blueberries and granola.
• Place in the freezer until the yogurt is firm, about 3 hours.
• Cut into 12-15 pieces, and enjoy cold.
• Store leftovers in the freezer.

FROZEN YOGURT BARK WITH STRAWBERRY-BALSAMIC JAM

Steps:

• Make the jam: Combine the strawberries, sugar, vinegar and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook until the strawberries soften and the mixture thickens, about 20 minutes. Remove the jam from the pan to a bowl and cool to room temperature. Stir in the lemon zest and juice.
• Make the bark: Spread the yogurt on a parchment paper-lined baking sheet in a thin layer (about 1/3-inch thick). Dollop 1/2 cup jam over the yogurt and use a wooden skewer or tip of a knife to swirl. Sprinkle the fruit and chocolate shavings on top. Place in the freezer and freeze until firm, 2 to 3 hours. Once frozen, break into pieces.

STRAWBERRY FROZEN YOGURT BARK

Steps:

• Line a rimmed baking sheet with parchment paper.
• In a medium bowl, stir together yogurt, honey, and vanilla extract until well combined.
• Spread yogurt mixture evenly, about a 1/4 of an inch thick, onto the prepared baking sheet in a rectangular shape. Swirl in the jelly and scatter the toppings.
• Place in the freezer for about 3 hours or until the yogurt is firm. Cut or break into 16-20 pieces and serve. Store leftover yogurt bark in a sealed freezer bag for up to 3 months. I like taking it out and letting it sit for about 3-5 minutes before eating.