Frozen Yogurt Bark
Recipes · Snack · Recipe, Typed Supps
A tray of yogurt in the freezer, snapped into shards — the closest thing here to ice cream.
Allergens and patterns
Contains milk, tree nuts. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 2 cups (400g) Greek Yogurt — Freezes firm rather than icy because it is strained, and it brings 20g of protein per serving with it.
- 1 cup (150g) Blueberries — Pressed into the surface before it sets.
- chopped (40g) Almonds — Fat and crunch through an otherwise uniform slab.
- 1 tbsp (20g) Honey — Swirled through rather than stirred in, so it stays in ribbons.
Nutrition per serving
- Calories: 150.5 kcal
- Protein: 12.5g
- Carbohydrate: 11.8g
- of which sugars: 11.2g
- Fat: 5.5g
- of which saturated: 0.5g
- Fibre: 2.2g
- Sodium: 37.2mg
Method
- Spread the yogurt about a centimetre thick on a lined tray.
- Swirl the honey through and press the berries and almonds into the surface.
- Freeze for at least four hours, then snap into shards. Keep it frozen — it softens fast.
Nutrients it supplies
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