Ingredients
- Greek Yogurt, plain, full-fat: 2 cups
- Honey: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Blueberries: 1/2 cup
- Raspberries: 1/2 cup
- Granola: 1/4 cup
- Shredded Coconut: 2 tablespoons
- Chia Seeds: 1 tablespoon
Instructions
- Step 1: Line a baking sheet with parchment paper. Make sure the parchment paper covers the entire surface of the baking sheet.
- Step 2: In a medium bowl, combine the Greek yogurt, honey, and vanilla extract. Stir until well combined and smooth.
- Step 3: Spread the yogurt mixture evenly onto the prepared baking sheet. Aim for a thickness of about 1/4 inch.
- Step 4: Sprinkle the blueberries, raspberries, granola, shredded coconut, and chia seeds evenly over the yogurt.
- Step 5: Gently press the toppings into the yogurt.
- Step 6: Freeze for at least 2-3 hours, or until completely solid. Once frozen, break the bark into pieces and store in an airtight container in the freezer.
Notes
- Store your Greek Yogurt Bark in a freezer-safe bag or container, layering with parchment paper to prevent sticking for up to 2 weeks.
- There's no need to reheat this delightful treat; enjoy it straight from the freezer for a refreshing snack.
- Serve broken pieces of Greek Yogurt Bark as a light dessert or a healthy afternoon pick-me-up.
- Chef's tip: For extra flavor, toast the granola and coconut lightly before adding them to the yogurt mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American