Yogurt bark with almond and coconut crunch
This shelf holds a yogurt so rich with almond, coconut, and dark chocolate that it becomes the centre of dinner rather than a side thought. Spread it thin, scatter more crunch on top, and let the freezer do the work while you eat something else first.
About 1070 calories a serving, 22 g protein, 47 g carbohydrate, 95 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1/3 cup sliced almonds
- 1/4 cup unsweetened coconut flakes
From your shelf
- one 5.3 oz container Almond Coco Loco Low-Fat Greek Yogurt
Staples
- 1/4 teaspoon salt
- Line a small baking sheet with parchment paper. Pour the entire container of yogurt onto the sheet and use a spatula to spread it into a thin, even layer about 1/4 inch thick, working quickly before it warms.
- Scatter 1/3 cup sliced almonds and 1/4 cup unsweetened coconut flakes across the yogurt, pressing them gently so they adhere. Sprinkle 1/4 teaspoon salt over all.
- Freeze for at least 5 minutes or up to 2 hours until the surface is firm to the touch. Break into large shards by hand and serve cold.
Note Swap the almonds and coconut for any other raw nuts and seeds you have. Bark keeps in the freezer for up to one week in an airtight container. Serve after a light supper or as an afternoon snack with tea or coffee.
On the label
CULTURED LOWFAT MILK, CANE SUGAR, WATER, ALMONDS, CHOCOLATE, COCONUT, TAPIOCA FLOUR, HONEY, NATURAL FLAVORS, GUAR GUM, SEA SALT, FRUIT PECTIN, COCOA, COCOA BUTTER, VANILLA BEAN POWDER, LEMON JUICE CONCENTRATE
Chobani, yogurt, serving 128 GRM, package 4.5 oz. Ingredients as printed on the label.
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Cooks as greek yogurt, coconut, chocolate. Half of it left? Use up the greek yogurt.